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1-4 of 4 results for amaranth-wheat breads

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Retricted accessResearch articleFirst published March, 2014

Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta

Cristina S Martinez, Pablo D Ribotta, María Cristina Añón [...]

Food Science and Technology International

Retricted accessResearch articleFirst published July, 2022

Quality of wheat breads enriched with flour from germinated amaranth seeds

Luciano M Guardianelli, María V Salinas, María C Puppo

Food Science and Technology International

Retricted accessResearch articleFirst published April, 2017

Breadmaking performance and textural changes during storage of composite breads made from spelt wheat and different forms of amaranth grain

Bojana Filipčev, Marija Bodroža-Solarov, Mladenka Pestorić [...]

Food Science and Technology International

Retricted accessResearch articleFirst published January, 2020

Effect of modified atmosphere packaging on quality of bread with amaranth flour addition

Marcin A Kurek, Agnieszka Krzemińska

Food Science and Technology International

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Articles (4)

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1-4 of 4 results for amaranth-wheat breads

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Retricted accessResearch articleFirst published March, 2014

Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta

Cristina S Martinez, Pablo D Ribotta, María Cristina Añón [...]

Food Science and Technology International

Retricted accessResearch articleFirst published July, 2022

Quality of wheat breads enriched with flour from germinated amaranth seeds

Luciano M Guardianelli, María V Salinas, María C Puppo

Food Science and Technology International

Retricted accessResearch articleFirst published April, 2017

Breadmaking performance and textural changes during storage of composite breads made from spelt wheat and different forms of amaranth grain

Bojana Filipčev, Marija Bodroža-Solarov, Mladenka Pestorić [...]

Food Science and Technology International

Retricted accessResearch articleFirst published January, 2020

Effect of modified atmosphere packaging on quality of bread with amaranth flour addition

Marcin A Kurek, Agnieszka Krzemińska

Food Science and Technology International