Whole and defatted hyperproteic amaranth flours tested as wheat flour supplementation in mold breads

LWT

Volumn 35, Issue 5, 2002, Pages 472-475

  Tosi, E A ^a   Re E D ^a   Masciarelli, R ^a   Sanchez H ^b   Osella, C ^b   De La Torre, M A ^b  

^a Universidad Tecnológica Nacional ^*  (Argentina)

^b UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

Author keywords

Amaranth; Bread; Flour; Protein; Wheat supplementation

Indexed keywords

AMARANTHUS CAUDATUS; TRITICUM AESTIVUM;

EID: 0036377763     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.2002.0892     Document Type: Article

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