Production of High-Protein Flour and Maltodextrins from Amaranth Grain
- 1 January 1994
- journal article
- Published by Elsevier in Process Biochemistry
- Vol. 29 (4) , 289-293
- https://doi.org/10.1016/0032-9592(94)80071-5
Abstract
No abstract availableKeywords
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