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

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http://dx.doi.org/10.3920/qas2017.1226

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