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 |