Characterization of amaranth and bean flour blends and the impact on quality of gluten-free breads
Crossref DOI link: https://doi.org/10.1007/s11694-019-00060-4
Published Online: 2019-03-28
Published Print: 2019-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Liu, S. http://orcid.org/0000-0002-3401-9290
Chen, D.
Xu, J.
Funding for this research was provided by:
Agricultural Research Service (5010-41000-169)
Text and Data Mining valid from 2019-03-28
Version of Record valid from 2019-03-28
Article History
Received: 14 September 2018
Accepted: 17 December 2018
First Online: 28 March 2019