Amaranth Flour Blends and Fractions for Baking Applications
- 1 May 1985
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 50 (3), 789-794
- https://doi.org/10.1111/j.1365-2621.1985.tb13797.x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- A Compositional Study of Amaranth GrainJournal of Food Science, 1981
- 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