FLAVOR COMPOUNDS OF POPPED AMARANTH SEEDS
Author:
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2008.00206.x/fullpdf
Reference26 articles.
1. A compositional study of amaranth grain;BECKER;J. Food Sci,1981
2. Chemical composition of grain amaranth cultivars and effects of processing on their nutritional quality;BRESSANI;Food Rev. Int,1992
3. Popping and cleaning of amaranth seeds in a fluidized bed;BRITO-DE;Trans. Inst. Chem. Eng,1995
4. Comparison of sensory properties of popcorn from various types and sizes of kernel;CEYLAN;J. Sci. Food Agric,2001
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