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Evaluation of technological and nutritional quality of brea..:
Miranda Ramos, Karla Carmen
;
Sanz Ponce, Neus
;
Haros, Monika
#PLACEHOLDER_PARENT_METADATA_VALUE#. , 2019
Link:
http://hdl.handle.net/10261/201380
RT Journal T1
Evaluation of technological and nutritional quality of bread enriched with amaranth flour
UL https://suche.suub.uni-bremen.de/peid=base-ftcsic:oai:digital.csic.es:10261_201380&Exemplar=1&LAN=DE A1 Miranda Ramos, Karla Carmen A1 Sanz Ponce, Neus A1 Haros, Monika PB Elsevier YR 2019 K1 Amaranth K1 Bread technological/nutritional qualities K1 Dietary fiber K1 Myo-inositol phosphates K1 Starch thermal properties JF #PLACEHOLDER_PARENT_METADATA_VALUE# LK http://hdl.handle.net/10261/201380 DO http://hdl.handle.net/10261/201380 SF ELIB - SuUB Bremen
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