Effect of Particle Size on the Physicochemical and Functional Properties of Sweet Lupin (Lupinus angustifolius) Fermented with Rhizopus oligosporus.

Nairfana I, Singh J, Boland M, Kaur L

DOI: 10.3390/foods15183306
Published: 2026 Sep 18
Container: Foods (Basel, Switzerland)
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.3390/foods15183306,
  title = {Effect of Particle Size on the Physicochemical and Functional Properties of Sweet Lupin (Lupinus angustifolius) Fermented with Rhizopus oligosporus.},
  author = {Nairfana I and Singh J and Boland M and Kaur L},
  year = {2026},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods15183306},
  url = {https://doi.org/10.3390/foods15183306}
}

RIS

TY  - JOUR
TI  - Effect of Particle Size on the Physicochemical and Functional Properties of Sweet Lupin (Lupinus angustifolius) Fermented with Rhizopus oligosporus.
AU  - Nairfana I
AU  - Singh J
AU  - Boland M
AU  - Kaur L
PY  - 2026
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods15183306
UR  - https://doi.org/10.3390/foods15183306
ER  -

APA

I, N., J, S., M, B., & L, K. (2026). Effect of Particle Size on the Physicochemical and Functional Properties of Sweet Lupin (Lupinus angustifolius) Fermented with Rhizopus oligosporus.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15183306

Source records

pubmed · retrieved 2026-09-26T17:14:38.880Z