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Phenolic Compounds in Wheat Flour and Dough
Australian Journal of Biological Sciences
The aim of this research was to study the chemical and nutritional properties of sweet lupine seeds (lupine flour and fiber) at concentrations (5, 10 and 15 % as a substitution of wheat flour) and effects of its addition on diabetic Rats. Lupine flour showed higher levels of moisture, crude protein, ash, crude fat and dietary fiber than the wheat flour. Conversely, wheat flour showed higher levels of starch. The lupine flour showed higher levels of total phenolic and total flavonoids than thedoi:10.1071/bi9710747 fatcat:vcd2kzffwveh5cmqimkmuz24xm