Popping of amaranth grain (Amaranthus caudatus) and its effect on the functional, nutritional and sensory properties-Reference-Cited by-同舟云学术

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Popping of amaranth grain (Amaranthus caudatus) and its effect on the functional, nutritional and sensory properties

Published:2002 Issue:8 Volume:82 Page:797-805
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Lara Nelly,Ruales Jenny

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference33 articles.

1. Snack Food Technology. AVI Publishing, Westport, CT (1976).

2. and Popping amaranth grain, state of the art, in Amaranth: Biology, Chemistry, and Technology, Ed by CRC Press, Boca Raton, FL, pp 143-151 (1994).

3. Effect of Popping on the Properties of Some Millet Starches

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