Effects of molecular characteristics and microstructure of amaranth particle sizes on dough rheology and wheat bread characteristics
Crossref DOI link: https://doi.org/10.1038/s41598-022-12017-7
Published Online: 2022-05-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Coţovanu, Ionica
Mironeasa, Silvia
Text and Data Mining valid from 2022-05-12
Version of Record valid from 2022-05-12
Article History
Received: 7 February 2022
Accepted: 29 April 2022
First Online: 12 May 2022
Competing interests
: The authors declare no competing interests.