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https://nswdpe.intersearch.com.au/nswdpejspui/handle/1/15189Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Majzoobi, Mahsa | - |
| dc.contributor.author | Pleming, Denise | - |
| dc.date.accessioned | 2024-09-20T03:08:15Z | - |
| dc.date.available | 2024-09-20T03:08:15Z | - |
| dc.date.issued | 2018 | - |
| dc.identifier.issn | 2652-6948 | - |
| dc.identifier.uri | https://nswdpe.intersearch.com.au/nswdpejspui/handle/1/15189 | - |
| dc.description.abstract | Key findings • • NSW lupin has great potential for use in bread production. • • Acceptable bread can be produced incorporating 20% lupin flour. • • Optimising processing conditions and bread formulation is required to obtain best bread quality with high lupin substitution level. | en |
| dc.publisher | Department of Primary Industries | en |
| dc.subject | albus lupin | en |
| dc.title | Value addition of NSW lupin: inclusion of NSW lupin in bread making | en |
| dc.title.alternative | Southern NSW research results 2018 | en |
| dc.type | Book chapter | en |
| Appears in Collections: | DPI Agriculture - Southern and Northern Research Results [2011-present] | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| SRR-2018-Majzoobi-1-+.pdf | 269.93 kB | Adobe PDF |  View/Open |
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