Islas-Rubio, Alma Rosa
Calderón de la Barca, Ana María
Cabrera-Chávez, Francisco
Cota-Gastélum, Alma Guadalupe
Beta, Trust
Funding for this research was provided by:
Mexican Council for Science and Technology (CB-2008-01/106227)
This article is maintained by: Elsevier
Article Title: Effect of semolina replacement with a raw:popped amaranth flour blend on cooking quality and texture of pasta
Journal Title: LWT - Food Science and Technology
CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.lwt.2014.01.014
Content Type: article
Copyright: Copyright © 2014 Elsevier Ltd. All rights reserved.