Quinoa flour in baked products-Reference-Cited by-同舟云学术

Quinoa flour in baked products

Published:1991-07 Issue:3 Volume:41 Page:213-223
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Food Hum Nutr

Author:

Lorenz K.,Coulter L.

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

http://link.springer.com/content/pdf/10.1007/BF02196389.pdf

Reference24 articles.

1. AACC (1969) AACC Approved Methods. American Association of Cereal Chemists, St. Paul, MN

2. Badi SM, Hoseney RC (1976) Use of sorghum and pearl millet flours in cookies, Cereal Chem 53: 733–738

3. Agency for International Development, 231-11-76;MM Bean,1981

4. Agency for Inter-national Development, 231-11-76;MM Bean,1981

5. Bean MM, Fellers DA (1982) Composite flour breads in Bolivia: technical aspects. Proceedings of the 7th World Cereal and Bread Congress, Prague, pp. 859–864

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