Evaluation of wheat/non-traditional flour composite
We examine the nutritional effect of selected non-traditional grain samples added into wheat flour. In a form of flour, amaranth, quinoa, lupine, 5 hemp types, 2 teff types and 2 chia types were used for wheat flour substitution on a low and high level. Samples with amaranth and lupine flour showed...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2014-06-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201403-0012_evaluation-of-wheat-non-traditional-flour-composite.php |