Evaluation of technological and nutritional quality of bread enriched with amaranth flour

Review

Abstract: The objective of this investigation was to develop bread, with high nutritional and technological qu

Palabras claves:

Amaranth, Bread technological/nutritional qualities, Dietary Fiber, Myo-inositol phosphates, Starch thermal properties

Autores:

Haros M., Karla Carmen Miranda-Ramos, Sanz-Ponce N.

Fuentes:

scopus