Effect of semolina replacement with a raw:popped amaranth flour blend on cooking quality and texture of pasta

✍ Scribed by Islas-Rubio, Alma Rosa; Calderón de la Barca, Ana María; Cabrera-Chávez, Francisco; Cota-Gastélum, Alma Guadalupe; Beta, Trust

• Book ID: 121805573
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 637 KB
• Volume: 57
• Category: Article
• ISSN: 1096-1127
• DOI: 10.1016/j.lwt.2014.01.014