Study of amaranth and its use in practice (Review)
1996
Hozova, B. | Chorvatova, R. | Zemanovic, J. (Slovenska Technicka Univ., Bratislava (Slovakia). Chemickotechnologicka Fakulta)
The paper gives a literary survey of newer knowledge from amaranth study (characterization, taxonomy, morphology, chemical composition). Its special properties demonstrated by a higher content of lysine, minerals and vitamins, especially of riboflavine are expected to be utilized in the food industry.
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Эту запись предоставил Library of Antonin Svehla