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Wiley, Journal of Food Processing and Preservation, 2(45), 2020

DOI: 10.1111/jfpp.15161

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Fatty acid composition, mineral contents, and glycemic index values of chips produced with different cooking methods and lupine ( Lupinus albus L.) flour formulations

Journal article published in 2020 by Duygu İpek Çoban, ElFadil E. Babiker ORCID, Fahad Al Juhaimi ORCID, Nurhan Uslu ORCID, Mehmet Musa Özcan ORCID, Kashif Ghafoor ORCID, Isam A. Mohamed Ahmed ORCID, Ibrahim A. Almusallam
This paper is made freely available by the publisher.
This paper is made freely available by the publisher.

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