Effect of whole amaranth flour on bread properties and nutritive value - Publication - Bridge of Knowledge

Effect of whole amaranth flour on bread properties and nutritive value

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Authors (5)

J.M. Sanz-Penella
M. Wronkowska
M. Soral-Smietana
M. Haros
Małgorzata WRONKOWSKA

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Category:: Magazine publication
Type:: Magazine publication
Published in:: LWT-FOOD SCIENCE AND TECHNOLOGY no. 50, edition 2, pages 679 - 685,
ISSN: 0023-6438
ISSN:: 00236438
Publication year:: 2013
DOI:: Digital Object Identifier (open in new tab) 10.1016/j.lwt.2012.07.031
Verified by:: No verification

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