✦ LIBER ✦

Effect of whole amaranth flour on bread properties and nutritive value

✍ Scribed by J.M. Sanz-Penella; M. Wronkowska; M. Soral-Smietana; M. Haros

Book ID: 119321060
Publisher: Elsevier Science
Year: 2013
Tongue: English
Weight: 166 KB
Volume: 50
Category: Article
ISSN: 1096-1127
DOI: 10.1016/j.lwt.2012.07.031

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

NUTRITIVE VALUE OF ENRICHED WHITE FLOUR

NUTRITIVE VALUE OF ENRICHED WHITE FLOUR AND BREAD

📂 Article 📅 1943 🏛 John Wiley and Sons 🌐 English ⚖ 269 KB

EFFECT OF TOASTING ON THE NUTRITIVE VALU

EFFECT OF TOASTING ON THE NUTRITIVE VALUE OF BREAD

✍ CHO C. TSEN; P. R. K. R EDDY 📂 Article 📅 1977 🏛 Institute of Food Technologists 🌐 English ⚖ 375 KB

Effect of baking on the nutritive value

Effect of baking on the nutritive value of Pakistani bread

✍ Mohammed Akmal Khan; BjøRn O. Eggum 📂 Article 📅 1978 🏛 John Wiley and Sons 🌐 English ⚖ 420 KB 👁 1 views

Gluten-Free Breads and Cookies of Raw an

Gluten-Free Breads and Cookies of Raw and Popped Amaranth Flours with Attractive Technological and Nutritional Qualities

✍ Ana María Calderón de la Barca; María Elvira Rojas-Martínez; Alma Rosa Islas-Rub 📂 Article 📅 2010 🏛 Springer US 🌐 English ⚖ 274 KB

Nutritive value and baking properties of

Nutritive value and baking properties of bread supplemented with candida utilis

✍ E. Yáñez; H. Wulf; Digna Ballester; Natividad Fernández; Vivien Gattás; F. Mönck 📂 Article 📅 1973 🏛 John Wiley and Sons 🌐 English ⚖ 390 KB 👁 1 views

Potato flour as partial replacement of w

Potato flour as partial replacement of wheat flour in bread: baking studies and nutritional value of bread containing graded levels of potato flour

✍ E. YÁNEZ; D. BALLESTER; H. WUTH; W. ORREGO; V. GATTÁS; S. ESTAY 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 428 KB