Evaluation of Whole Amaranth (Amaranthus cruentus) Flour, Its Air-Classified Fractions, and Blends of These with Wheat and Oats as Possible Components for Infant Formulas
- 1 September 1986
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 51 (5), 1231-1234
- https://doi.org/10.1111/j.1365-2621.1986.tb13092.x
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Amarantus hypochondriacus – Characteristics of the Starch and Baking Potential of the FlourStarch ‐ Stärke, 1981
- Seed Lipids of the Grain AmaranthsJournal of Experimental Botany, 1979
- The estimation of phosphorusBiochemical Journal, 1940