Importance and utilization of amaranth in food industry. Part 2. Composition of amino acids and fatty acids
Author:
Publisher
Wiley
Subject
Food Science
Reference24 articles.
1. Protein quality evaluation of amaranth in adult humans
2. Evaluation of Whole Amaranth (Amaranthus cruentus) Flour, Its Air-Classified Fractions, and Blends of These with Wheat and Oats as Possible Components for Infant Formulas
3. Seed Lipids of the Grain Amaranths
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