Gluten-Free Breads and Cookies of Raw and Popped Amaranth Flours with Attractive Technological and Nutritional Qualities

Plant Foods for Human Nutrition

Volumn 65, Issue 3, 2010, Pages 241-246

  de la Barca, Ana María Calderón ^a   Rojas Martínez, María Elvira ^a   Islas Rubio, Alma Rosa ^a   Cabrera Chávez, Francisco ^a  

^a CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO   (Mexico)

Author keywords

Amaranth; Bread making; Cookie making; Gluten free

Indexed keywords

GLUTEN; STARCH;

AMARANTHUS; ARTICLE; BREAD; CEREAL; FLOUR; FOOD HANDLING; GLUTEN FREE DIET; HUMAN; METHODOLOGY; NUTRITIONAL VALUE;

AMARANTHUS; BREAD; CEREALS; DIET, GLUTEN-FREE; FLOUR; FOOD HANDLING; FOOD TECHNOLOGY; GLUTENS; HUMANS; NUTRITIVE VALUE; STARCH;

AMARANTHUS CAUDATUS;

EID: 77957136651     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11130-010-0187-z     Document Type: Article

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