article · Journal of Food Composition and Analysis

Effects of roasting temperature and soaking time on the physico-chemical quality of white lupine (Lupinus albus L.) flour

20251 citationJigjiga University

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Research topics

Botanical Research and Chemistry
Plant and fungal interactions
Genetic and Environmental Crop Studies

Sustainable Development Goals

2Zero Hunger

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DOI: 10.1016/j.jfca.2025.108183

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