Chemical composition, cooking quality, and consumer acceptance of pasta made with dried amaranth leaves flour

LWT

Volumn 41, Issue 10, 2008, Pages 1748-1751

  Borneo, R ^a,b   Aguirre, A ^b  

^a Tecnología e Innovación   (Argentina)

^b UNIVERSIDAD NACIONAL DE CÓRDOBA   (Argentina)

Author keywords

Amaranth; Pasta; Quality; Spinach

Indexed keywords

COOKING; PLANTS (BOTANY);

AMARANTH; AMARANTHUS CAUDATUS; CHEMICAL COMPOSITIONS; CONSUMER ACCEPTANCE; COOKING QUALITY; LEAF FLOURS; PASTA; QUALITY; SPINACH; SPINACH LEAVES;

QUALITY CONTROL;

AMARANTHUS; AMARANTHUS CAUDATUS; SPINACIA OLERACEA;

EID: 50849128812     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2008.02.011     Document Type: Article

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