000 01261 a2200313 4500
005 20250516153210.0
264 0 _c20140515
008 201405s 0 0 eng d
022 _a1082-0132
024 7 _a10.1177/1082013213476072
_2doi
040 _aNLM
_beng
_cNLM
100 1 _aMartinez, Cristina S
245 0 0 _aEffect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta.
_h[electronic resource]
260 _bFood science and technology international = Ciencia y tecnologia de los alimentos internacional
_cMar 2014
300 _a127-35 p.
_bdigital
500 _aPublication Type: Journal Article; Research Support, Non-U.S. Gov't
650 0 4 _aAmaranthus
_xchemistry
650 0 4 _aConsumer Behavior
650 0 4 _aCooking
650 0 4 _aFood Technology
650 0 4 _aHumans
650 0 4 _aSeeds
_xchemistry
650 0 4 _aTriticum
_xchemistry
700 1 _aRibotta, Pablo D
700 1 _aAñón, María Cristina
700 1 _aLeón, Alberto E
773 0 _tFood science and technology international = Ciencia y tecnologia de los alimentos internacional
_gvol. 20
_gno. 2
_gp. 127-35
856 4 0 _uhttps://doi.org/10.1177/1082013213476072
_zAvailable from publisher's website
999 _c22805500
_d22805500