Gross U, Reyes J, Gross R, vonBaer E
Z Ernahrungswiss. 1976 Dec;15(4):396-402. doi: 10.1007/BF02020508.
48 different dishes enriched with lupinus albus flour have been tested by 20 persons. The test duration has been 4 weeks. Meals and products with lupine admixtures have been judged equally with concern to corresponding conventional dishes. Farinaceous products had the best test results. Therefore, it is recommended for Peru to add lupine flour when producing bread, biscuits, sauces, soups, and noodles (maccaronis etc.). The test time had no influence to the test results.
20人对48种添加了白羽扇豆粉的不同菜肴进行了测试。测试持续时间为4周。含羽扇豆混合物的餐食和产品与相应的传统菜肴评价相当。粉质产品测试结果最佳。因此，建议秘鲁在生产面包、饼干、酱汁、汤和面条（通心粉等）时添加羽扇豆粉。测试时间对测试结果没有影响。
