Effect of semolina replacement with a raw:popped amaranth flour blend on cooking quality and texture of pasta
Islas-Rubio, Alma Rosa, Calderón de la Barca, Ana María, Cabrera-Chávez, Francisco, Cota-Gastélum, Alma Guadalupe, Beta, TrustVolume:
57
Langue:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2014.01.014
Date:
June, 2014
Fichier:
PDF, 637 KB
english, 2014