Chemical, Functional, Rheological and Sensory Properties of Amaranth Flour and Amaranth Flour Based Paste

African Journal of Food Science

doi 10.5897/ajfs2016.1422

Full Text

Abstract

Available in

Date

November 30, 2016

Authors

Publisher

Academic Journals

Related search

Effect of Enzymes on the Dough Properties and Bread Quality of Wheat Flour Partly Substituted for Amaranth Flour

Food Science and Technology Research

Manufacturing Engineering

Chemical Engineering

English

Effect of Flaxseed Flour on Rheological Properties of Wheat Flour Dough and on Bread Characteristics

Journal of Food Research

English

Physico-Functional and Sensory Properties of Cowpea Flour Based Recipes (Akara) and Enriched With Sweet Potato

Journal of Nutritional Health & Food Engineering

English

Functional and Pasting Properties of Wheat/Tigernut Pomace Flour Blends and Sensory Attributes of Wheat/Tigernut Pomace Flour Meat Pie

Croatian journal of food science and technology

English

Amaranth - A Functional Food

Concepts of Dairy & Veterinary Sciences

English

Enrichment of Wheat Flour Noodles With Oat Flour: Effect on Physical, Nutritional, Antioxidant and Sensory Properties

International Journal of Current Microbiology and Applied Sciences

English

Tapioca and Rice Flour Cookies: Technological, Nutritional and Sensory Properties

Ciencia e Agrotecnologia

English

Use of Fungal Alpha Amylase and Ascorbic Acid in the Optimisation of Grain Amaranth–wheat Flour Blended Bread

Food and Nutrition Research

Occupational Health

English

Rheological Properties and Biscuit Production From Flour Blends Prepared From Cereal Based By-Products

Harran Tarım ve Gıda Bilimleri Dergisi

English