Effect of blends of dehydrated green pea flour and amaranth seed flour on the rheological, microstructure and pasta making quality

Published 2011 View Full Article

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Title
Effect of blends of dehydrated green pea flour and amaranth seed flour on the rheological, microstructure and pasta making quality
Authors
Keywords
-
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 49, Issue 6, Pages 713-720
Publisher
Springer Nature
Online
2011-01-27
DOI
10.1007/s13197-010-0213-z
References
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