Martinez, Cristina S <br/><br/>
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 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1082-0132 
<br/><br/><label>Standard No.: </label>10.1177/1082013213476072  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Amaranthus--chemistry<br/>Consumer Behavior<br/>Cooking<br/>Food Technology<br/>Humans<br/>Seeds--chemistry<br/>Triticum--chemistry