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

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

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;

EID: 84894209257     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013213476072     Document Type: Article
Times cited : (27)

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