Subject
Organic Chemistry,Food Science
Reference23 articles.
1. and : “Amaranthus: A potential food and feed resource”. In: “Advances in Cereal Science and Technology”, Vol. VI. American Assoc. of Cereal Chemists, St. Paul, Minn. 1984, 357.
2. : “Amaranth: From the Past-For the Future”. Rodale Press, Inc., Emmaus, Penn. 1979, p. 1.
3. Amarantus hypochondriacus – Characteristics of the Starch and Baking Potential of the Flour
4. Some Properties of Normal- and Waxy-Type Starches of Amaranthus hypochondriacus L
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