Effect of whole amaranth flour on bread properties and nutritive value

LWT

Volumn 50, Issue 2, 2013, Pages 679-685

  Sanz Penella, J M ^a,b   Wronkowska, M ^b   Soral Smietana, M ^b   Haros, M ^a  

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

^b INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

Author keywords

Bread; Bread performance; Minerals; Phytate; Whole amaranth flour

Indexed keywords

BIOCHEMISTRY; MINERALS; NUTRITION; PROTEINS;

BREAD; BREAD PERFORMANCE; NUTRITIONAL BENEFITS; NUTRITIONAL VALUE; PARTIAL REPLACEMENT; PHYTATE; POTENTIAL UTILITY; WHOLE AMARANTH FLOURS;

FOOD PRODUCTS;

AMARANTHUS; AMARANTHUS CAUDATUS; AMARANTHUS CRUENTUS; TRITICUM AESTIVUM;

EID: 84867871214     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.07.031     Document Type: Article

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