Influence of Germination on Physico‐chemical Properties of Amaranth Flour and Starch Microscopic Structure
- 1 January 1988
- journal article
- research article
- Published by Wiley in Starch ‐ Stärke
- Vol. 40 (8), 290-294
- https://doi.org/10.1002/star.19880400804
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
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- Functional Properties and Phytate Content of Pea Protein PreparationsJournal of Food Science, 1986
- The Starch of Amaranthus — Physico‐chemical Properties and Functional CharacteristicsStarch ‐ Stärke, 1984
- A Compositional Study of Amaranth GrainJournal of Food Science, 1981
- Amarantus hypochondriacus – Characteristics of the Starch and Baking Potential of the FlourStarch ‐ Stärke, 1981
- Cereal sprouts: Composition, nutritive value, food applicationsC R C Critical Reviews in Food Science and Nutrition, 1980