Open AccessChemical, functional, rheological and sensory properties of amaranth flour and amaranth flour based paste
Author(s) -
Abiola Tanimola,
Bolanle Otegbayo,
Rahman Akinoso
Publication year - 2016
Publication title -
african journal of food science
Language(s) - English
Resource type - Journals
ISSN - 1996-0794
DOI - 10.5897/ajfs2016.1422
Subject(s) - amaranth , food science , amylose , chemistry , rheology , amylopectin , absorption of water , aroma , materials science , starch , composite material
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