Texture and stress relaxation of spelt-amaranth composite breads
This study compares the influence of different forms of amaranth (steamed and non-steamed raw amaranth flour, steamed and non-steamed popped amaranth flour and steamed whole popped amaranth grains) at two doses on quality attributes of composite spelt-amaranth breads. Besides the usual, well establi...
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| Format: | Article |
| Language: | English |
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Institute for Food Technology, Novi Sad
2014-01-01
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| Series: | Food and Feed Research |
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| Online Access: | http://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2014/2217-53691401001F.pdf |