Quality of spaghetti in base amaranthus wholemeal flour added with quinoa, broad bean and chick pea

Published 2007 View Full Article

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Title
Quality of spaghetti in base amaranthus wholemeal flour added with quinoa, broad bean and chick pea
Authors
Keywords
-
Journal
JOURNAL OF FOOD ENGINEERING
Volume 84, Issue 1, Pages 101-107
Publisher
Elsevier BV
Online
2007-05-04
DOI
10.1016/j.jfoodeng.2007.04.022

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