Author:
Bressani Ricardo,Sánchez‐Marroquín Alfredo,Morales Enrique
Subject
General Chemical Engineering,Food Science
Reference27 articles.
1. A Compositional Study of Amaranth Grain
2. Bressani, R. 1986.Efecto del procesamiento térmico húmedo o seco sobre la calidad proteínica del grano de Amaranto. In “El amaranto (Amaranth spp.) (Alegria). Su cultivo y aprovechamiento.”, 344–353. Chapingo, Mexico: Primer Seminario Nacional del Amaranto.
3. The proteins of grain amaranth
4. Effect of fertilizer application on the yield, protein and fat content, and protein quality of raw and cooked grain of three amaranth species
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