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Abstract:
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(En)
"The potential of lupins as a source of premium protein and fibre ingredients is relatively new to the food industry. Key issues related to functional and sensory characteristics raised by European and Australian based companies were addressed. The project also identified lupin varieties with better processing characteristics, based on spcifications sought by the food indusrty. Narrow-leafed lupin is not suitable for the production of protein concentrates, but are a competitive alternative to soy for emul
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