Combined Effect of Chia, Quinoa and Amaranth Incorporation on the Physico-Chemical, Nutritional and Functional Quality of Fresh Bread
© 2020 by the authors.
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Main Authors: | , |
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Format: | artículo biblioteca |
Language: | English |
Published: |
Multidisciplinary Digital Publishing Institute
2020
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Subjects: | Bread, Salvia hispanica L., Chenopodium quinoa Wild, Amaranthus caudatus, Technological characteristics, Nutritional value, |
Online Access: | http://hdl.handle.net/10261/225713 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100011033 |
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