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The effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb
Tömösközi, S., Gyenge, L., Pelcéder, A., Abonyi, T., Lásztity, R.Volume:
29
Journal:
Czech Journal of Food Sciences
DOI:
10.17221/45/2010-cjfs
Date:
March, 2011
File:
PDF, 354 KB
2011