Iranian breads supplemented with amaranth flour
- 1 December 1993
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 28 (6), 625-628
- https://doi.org/10.1111/j.1365-2621.1993.tb01314.x
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
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- Amaranth Flour Blends and Fractions for Baking ApplicationsJournal of Food Science, 1985
- The Starch of Amaranthus — Physico‐chemical Properties and Functional CharacteristicsStarch ‐ Stärke, 1984
- Amaranthus Cruentus: Milling Characteristics, Distribution of Nutrients within Seed Components, and the Effects of Temperature on Nutritional QualityJournal of Food Science, 1981
- Amarantus hypochondriacus – Characteristics of the Starch and Baking Potential of the FlourStarch ‐ Stärke, 1981