![]() ![]() The sensory properties of bulgur samples were also researched. The proximate chemical compositions and the contents of phytic acid, mineral, amino acid and fatty acid of raw material and processed lupin seeds as bulgur were determined. ![]() In this research, bitter and sweet Lupin ( Lupinus albus L.) seeds were used in bulgur production. Bulgur process decreased ash, fat and phytic acid content of lupin seeds while significant increase (p Ĭhemical and nutritional changes in bitter and sweet lupin seeds ( Lupinus albus L.) during bulgur production. Chemical and nutritional changes in bitter and sweet lupin seeds ( Lupinus albus L.) during bulgur production ![]()
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