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Amaranth addition to enzymatically modified wheat flour improves dough functionality, bread immunoreactivity and quality.
- Source :
- Food & Function; Jan2018, Vol. 9 Issue 1, p534-540, 7p
- Publication Year :
- 2018
Details
- Language :
- English
- ISSN :
- 20426496
- Volume :
- 9
- Issue :
- 1
- Database :
- Complementary Index
- Journal :
- Food & Function
- Publication Type :
- Academic Journal
- Accession number :
- 127581446
- Full Text :
- https://doi.org/10.1039/c7fo01332a