Effect of semolina replacement with a raw:popped amaranth flour blend on cooking quality and texture of pasta
Islas-Rubio, Alma Rosa, Calderón de la Barca, Ana María, Cabrera-Chávez, Francisco, Cota-Gastélum, Alma Guadalupe, Beta, Trust
Published in Food science & technology (01.06.2014)
Published in Food science & technology (01.06.2014)
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