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Effects of Blending Ratio and Processing of Lupine Bean On Nutritional Quality and Sensory Evaluation of Wheat-Lupine Bread
Effects of Blending Ratio and Processing of Lupine Bean On Nutritional Quality and Sensory Evaluation of Wheat-Lupine Bread
2021
Tsehay Alemu
Wubetu Woyraw
Habtamu Temesgen
Shimels Abate
Keywords:
Sensory system
Lupine bean
Biology
Food science
nutritional quality
Correction
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