The influence of substitution of wheat flour by amaranth flour on fermentative gas production and quality of bread

Rostlinna Vyroba

Volumn 47, Issue 6, 2001, Pages 276-279

  Burisova A ^a   Dodok, L ^a   Skrovankova S ^a   Serulova D ^a  

^a SLOVAK UNIVERSITY OF TECHNOLOGY   (Slovakia)

Author keywords

Amaranth; Bakery products; Fermentative gas; Flour; Substitution

Indexed keywords

EID: 0035626887     PISSN: 0370663X     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (16)

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