Importance and utilization of amaranth in food industry. Part 2. Composition of amino acids and fatty acids

Nahrung - Food

Volumn 41, Issue 2, 1997, Pages 108-110

  Dodok, L ^a   Modhir, A A ^a   Buchtova V ^a   Halasova G ^a   Polacek I ^a  

^a SLOVAK UNIVERSITY OF TECHNOLOGY   (Slovakia)

Author keywords

[No Author keywords available]

Indexed keywords

AMARANTHUS CAUDATUS; AMARANTHUS HYPOCHONDRIACUS; TRITICUM AESTIVUM;

EID: 0009175356     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/food.19970410211     Document Type: Article

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