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May 1, 1986Journal of Food Science

Chemical Composition and Nutritional Quality of Sugar Cookies Containing Full‐Fat Sweet Lupine Flour ( L. albus cv Multolupa )

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Authors

DBD BallesterUniversity of CórdobaPCPatricia Farías CarreñoUniversity of ChileXUX. URRUTIAUniversity of Chile

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Ballester et al. (1986) studied this question.

synapsesocial.com/papers/6a9cd7124ba5cffa0a736a5dhttps://doi.org/10.1111/j.1365-2621.1986.tb13900.x
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Also Consider

Synapse has enriched 3 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Chemical and Nutritional Evaluation of Sweet Lupines1983 · 41 citations
  2. 2Chemical composition, nutritive value, and toxicological evaluation of two species of sweet lupine (Lupinus albus and Lupinus luteus)1980 · 67 citations
  3. 3EVALUATION OF PROTEIN IN FOODS: 1. A METHOD FOR THE DETERMINATION OF PROTEIN EFFICIENCY RATIOS1959 · 283 citations