Sweet Lupin and Whey Protein Concentrate as Supplementants for Utilizing in Semi–Hard Biscuit and Its Chemical Properties

Preparation and Evaluation of High-Nutritional Value Biscuits from Whole Wheat flour, Carrot and Whey Protein Powder

PRODUCTION OF HIGH NUTRITIONAL VALUE COOKIES FROM BROKEN RICE SUPPLEMENTED WITH SWEET LUPIN FLOUR

Physicochemical and Sensory Properties of Biscuit Fortified With Bitter Lupine

Development of Gluten Free Biscuit with A combination of Sweet Potato, Yellow Lentil and Safflower Flours

EFFECT OF FORTIFICATION PAN BREAD WITH LUPINE FLOUR ON THE CHEMICAL, RHEOLOGICAL AND NUTRITIONAL PROPERTIES

Nutritional Evaluation of Cookies Supplemented with Sweet Lupine Seeds and Proso Millet Seed Powders

The Effect of Adding Soaked Sweet Lupine and Chickpea Flour on Physical and Chemical Properties of Cake.

Utilization of Sweet Lupin Hull Fibers in Formulating Novel Functional Bread

Nutritional, Physical and Microbiological Properties of Gluten Free Bread with Chia Seed Flour as Alternative Thickening Agent