Sensory acceptability of white bread with added Australian sweet lupin (Lupinus angustifolius) kernel fibre and its glycaemic and insulinaemic responses when eaten as a breakfast
Johnson, Stuart, McQuillan, P., Sin, J. and Ball, Madelaine 2003, Sensory acceptability of white bread with added Australian sweet lupin (Lupinus angustifolius) kernel fibre and its glycaemic and insulinaemic responses when eaten as a breakfast, Journal of the science of food and agriculture, vol. 83, no. 13, pp. 1366-1372, doi: 10.1002/jsfa.1552.
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Sensory acceptability of white bread with added Australian sweet lupin (Lupinus angustifolius) kernel fibre and its glycaemic and insulinaemic responses when eaten as a breakfast
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