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Chemical, Physical, and Sensory Properties of Bread with Popped Amaranth Flour
Author(s)
Chaquilla-Quilca, Guadalupe
Islas-Rubio, Alma Rosa
Vásquez-Lara, Francisco
Salcedo-Sucasaca, Lourdes
Universidad Peruana Unión
Luna-Valdez, Jesús Guadalupe
Date Issued
2024
Type
Article
Publisher
Polish Academy Sciences. Institute of Animal Reproduction and Food Research
Volume
74
Issue
2
Contained in
Polish Journal of Food and Nutrition Sciences
Start Page
137
End Page
146
ISSN
1230-0322