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Amaranth: Composition, properties, and applications of a rediscovered food crop  [1985]

Teutonico, R.A. Knorr, D.

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Abstract
A literature review summarizes and discusses the history, composition, and present and potential food uses of grain and vegetable amaranth. Other topics include the starch content and its properties, the baking properties of amaranth flour and its blends, the effects of processing (e.g., heat toasting), and potential crop improvements. Eight tables depict the nutrient composition of amaranth and its products. (wz)
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Other subjects

  • qualite/ production alimentaire
  • aminoacidos
  • amaranthus
  • tecnologia de los alimentos
  • valeur nutritive
  • acide amine
  • calidad/ produccion alimentaria
  • harinas
  • technologie alimentaire
  • farine de cereale
  • carbohidratos
  • glucide
  • valor nutritivo

From the journal

Food technology (USA)

ISSN : 0015-6639

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Other information

Language : English

Type : Directory

In AGRIS since : 1986

Volume : 39

Issue : 4

Start Page : 49

End Page : 61 (not consec.)

All titles :

" Amaranth: Composition, properties, and applications of a rediscovered food crop "