Andean lupin (Lupinus mutabilis Sweet) has health benefits with promising possibilities for food industry. The aim of this research was to determine the effect of processing (water debittering, extrusion, and spray‐drying) on chemical composition, heat damage and in vitro protein digestibility in Andean lupin.

中文翻译：

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安第斯羽扇豆（羽扇豆甜）：对化学成分，热损伤和体外蛋白质消化率的加工作用

安第斯羽扇豆（Lupinus mutabilis Sweet）具有健康益处，在食品工业中具有广阔的前景。这项研究的目的是确定加工（去水，挤出和喷雾干燥）对安第斯羽扇豆化学成分，热损伤和体外蛋白质消化率的影响。