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

Martinez, Cristina S

Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta. [electronic resource] - Food science and technology international = Ciencia y tecnologia de los alimentos internacional Mar 2014 - 127-35 p. digital

Publication Type: Journal Article; Research Support, Non-U.S. Gov't

1082-0132

10.1177/1082013213476072 doi


Amaranthus--chemistry
Consumer Behavior
Cooking
Food Technology
Humans
Seeds--chemistry
Triticum--chemistry