Chemical, Physical, and Sensory Properties of Bread with Popped Amaranth Flour
This study investigated the effect of substitution of wheat flour with popped amaranth flour in bread formulation on the chemical, physical, and sensory characteristics of breads.The raw and popped amaranth grain flours of four Peruvian varieties: Oscar Blanco, Centenario, Taray, and Imperial, were...
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| Autores principales: | , , , , , |
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| Formato: | Artículo |
| Lenguaje: | inglés |
| Publicado: |
Polish Academy Sciences. Institute of Animal Reproduction and Food Research
2024
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| Materias: | |
| Acceso en línea: | Enlace permanente (DOI o Handle) |
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