Effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb

Czech Journal of Food Sciences, 2011-01, Vol.29 (2), p.109-116 [Peer Reviewed Journal]

2011. This work is published under https://www.agriculturejournals.cz/web/about/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1212-1800 ;EISSN: 1805-9317 ;DOI: 10.17221/45/2010-cjfs

Full text available