Production of High-Protein Flour and Maltodextrins from Amaranth Grain
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Biochemistry,Bioengineering
Reference22 articles.
1. A compositional study of amaranth grain;Becker;Cereal Foods World,1981
2. Enzymatic production of high-protein amaranth flour and carbohydrate rich fraction;Paredes-López;J. Food Sci.,1990
3. Review:amaranths — an underutilized resource;Singhal;Int. J. Food Sci. Technol.,1988
4. Some properties of normal and waxy-type starches of Amaranthus hypochondriacus;Sugimoto;L. Starch/Starke,1981
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