Effect of adding different proportions of lupin flour to wheat flour on physicochemical and sensory properties in biscuit production

Hamdia; M. S. Al-Hamdani

Research article · International Journal of Science and Nature

Effect of adding different proportions of lupin flour to wheat flour on physicochemical and sensory properties in biscuit production

Hamdia, M. S. Al-Hamdani

Market Research & Consumer Protection Center / University of Baghdad / Baghdad / Iraq

Agriculture & Agronomy Environmental Science & Pollution Food Science & Nutrition Engineering & Technology

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Publication details

Journal: International Journal of Science and Nature
Volume: 8
Issue: 2
Year: 2017
Pages: 336-342
Print ISSN: 0973-3140
Online ISSN: 2229-6441
Publisher: Society for Science and Nature

Cite this article

Hamdia, & Al-Hamdani, M. S. (2017). Effect of adding different proportions of lupin flour to wheat flour on physicochemical and sensory properties in biscuit production. International Journal of Science and Nature, 8(2), 336–342. http://localhost:3000/papers/ijsn-2017-v8i2-effect-of-adding-different-proportions-of-lupin-flour-to-wheat-flour-on

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