Effect of bioactivated amaranth grain on the quality and amino acid composition of bread.

Autor: Mykolenko, Svitlana1 svetlana.mykolenko@gmail.com, Hez, Yana1, Pivovarov, Oleksandr1
Zdroj: Ukrainian Food Journal. 2021, Vol. 10 Issue 3, p576-591. 16p.
Databáze: Academic Search Ultimate