Evaluation of technological and nutritional quality of bread enriched with amaranth flour
Author:
Funder
CYTED Ciencia y Tecnología para el Desarrollo
Generalitat Valenciana
Ministerio de Ciencia, Innovación y Universidades
Publisher
Elsevier BV
Subject
Food Science
Reference44 articles.
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3. Rheological and nutritional studies of amaranth enriched wheat chapatti (Indian flat bread);Banerji;Journal of Food Processing and Preservation,2018
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