A Simple Laboratory Scale Method for Isolation of Amaranth Starch
- 1 January 1993
- journal article
- research article
- Published by Wiley in Starch ‐ Stärke
- Vol. 45 (6) , 211-214
- https://doi.org/10.1002/star.19930450605
Abstract
No abstract availableKeywords
This publication has 17 references indexed in Scilit:
- Germination of Amaranth Seeds: Effects on Nutrient Composition and ColorJournal of Food Science, 1989
- Influence of Germination on Physico‐chemical Properties of Amaranth Flour and Starch Microscopic StructureStarch ‐ Stärke, 1988
- The nutritive value of amaranth grain (Amaranthus caudatus)Plant Foods for Human Nutrition, 1987
- Yield, selected chemical composition and nutritive value of 14 selections of amaranth grain representing four speciesJournal of the Science of Food and Agriculture, 1987
- Evaluation of Whole Amaranth (Amaranthus cruentus) Flour, Its Air-Classified Fractions, and Blends of These with Wheat and Oats as Possible Components for Infant FormulasJournal of Food Science, 1986
- Amaranth Flour Blends and Fractions for Baking ApplicationsJournal of Food Science, 1985
- Religions in the Holy Land: Conflicts of InterpretationAnthropology Today, 1985
- A Compositional Study of Amaranth GrainJournal of Food Science, 1981
- Amaranthus Cruentus: Milling Characteristics, Distribution of Nutrients within Seed Components, and the Effects of Temperature on Nutritional QualityJournal of Food Science, 1981
- Some properties of starches of grain amaranths and several millets.Journal of Nutritional Science and Vitaminology, 1981