Guillamón, E., C. Cuadrado, M.M. Pedrosa, A. Varela, B. Cabellos, M. Muzquiz, and C. Burbano. 2010. “Breadmaking Properties of Wheat Flour Supplemented With Thermally Processed Hypoallergenic Lupine Flour”. Spanish Journal of Agricultural Research 8 (1), 100-108. https://doi.org/10.5424/sjar/2010081-1148.