Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta

Food Science and Technology International

Volumn 20, Issue 2, 2014, Pages 127-135

  Martinez, Cristina S ^a,b   Ribotta, Pablo D ^b   Añón, María Cristina ^c   León, Alberto E ^a,b  

^a Universidad Nacional de Córdoba ^*  (Argentina)

^b UNIVERSIDAD NACIONAL DE CÓRDOBA   (Argentina)

^c CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

Author keywords

amaranth flour; Amaranthus mantegazzianus; bread wheat flour; pasta; sensory evaluation; technological quality

Indexed keywords

AMARANTH FLOUR; AMARANTHUS; AMARANTHUS MANTEGAZZIANUS; ARTICLE; BREAD WHEAT FLOUR; CHEMISTRY; CONSUMER; COOKING; FOOD HANDLING; HUMAN; PASTA; PLANT SEED; SENSORY EVALUATION; TECHNOLOGICAL QUALITY; WHEAT;

AMARANTH FLOUR; AMARANTHUS MANTEGAZZIANUS; BREAD WHEAT FLOUR; PASTA; SENSORY EVALUATION; TECHNOLOGICAL QUALITY;

AMARANTHUS; CONSUMER SATISFACTION; COOKING; FOOD TECHNOLOGY; HUMANS; SEEDS; TRITICUM;

EID: 84894209257     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013213476072     Document Type: Article

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