Chemical, physicochemical, pasting and microstructural properties of amaranth (Amaranthus hypochondriacus) flour as affected by different processing treatments

  • M. Siwatch, R.B. Yadav, B.S. Yadav
  • Quality Assurance and Safety of Crops & Foods, February 2019, Wageningen Academic Publishers
  • DOI: 10.3920/qas2017.1226

The authors haven't finished explaining this publication. If you are the author, sign in to claim or explain your work.

Read Publication

The following have contributed to this page: Ritika B. Yadav and Baljeet Yadav