Amarantus hypochondriacus – Characteristics of the Starch and Baking Potential of the Flour
- 1 January 1981
- journal article
- research article
- Published by Wiley in Starch ‐ Stärke
- Vol. 33 (5) , 149-153
- https://doi.org/10.1002/star.19810330502
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- PHYSICO‐CHEMICAL PROPERTIES OF LIPID‐FREE CEREAL STARCHESJournal of Food Science, 1976
- The Isolation of Cereal Starches in the LaboratoryStarch ‐ Stärke, 1966
- The Grain Amaranths: A Survey of Their History and ClassificationAnnals of the Missouri Botanical Garden, 1950