Breadmaking use of andean crops quinoa, Kañiwa, Kiwicha, and Tarwi

Cereal Chemistry

Volumn 86, Issue 4, 2009, Pages 386-392

  Rosell, Cristina M ^a   Cortez, Gladys ^b   Repo Carrasco, Ritva ^b  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b UNIVERSIDAD NACIONAL AGRARIA LA MOLINA   (Peru)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PRODUCTS;

AMARANTHUS CAUDATUS; BREAD QUALITY; DOUGH QUALITY; EFFECT OF ADDITION; OVERALL ACCEPTABILITY; QUALITY ASSESSMENT; THERMO-MECHANICAL; WHEAT BREADS; WHEAT DOUGH; WHEAT FLOURS;

CROPS;

ACER PENSYLVANICUM; AMARANTHUS; AMARANTHUS CAUDATUS; CHENOPODIUM PALLIDICAULE; CHENOPODIUM QUINOA; LUPINUS MUTABILIS; TRITICUM AESTIVUM;

EID: 68949140668     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-86-4-0386     Document Type: Article

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