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Australian sweet lupin kernal fractions as palatable functional food ingredients

Hall, Ramon S. 2004, Australian sweet lupin kernal fractions as palatable functional food ingredients, Ph.D. thesis, School of Exercise and Nutrition Sciences, Deakin University.

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Title Australian sweet lupin kernal fractions as palatable functional food ingredients
Author Hall, Ramon S.
Institution Deakin University
School School of Exercise and Nutrition Sciences
Faculty Faculty of Health and Behavioural Sciences
Degree name Ph.D.
Date submitted 2004
Keyword(s) Lupines - Composition
Lupines as food
Functional foods
Summary Australian sweet lupin kernal fibre addition to foods in the diet beneficially modified serum lipids and the food products palatability was not reduced after repeated consumption. Australian sweet lupin kernal flour addition to white bread lowered the glycaemic index and did not reduce palatability, but increased the insulinaemic index.
Language eng
Description of original xxii, 226 p. : ill. ; 30 cm.
Dewey Decimal Classification 641.3565
Persistent URL http://hdl.handle.net/10536/DRO/DU:30026817

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Created: Thu, 01 Apr 2010, 15:48:27 EST

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