Open AccessThe use of whole-ground amaranth flour in the production of bread
Author(s) -
T B Smirnova,
I V Temereva,
T T Tolstoguzova
Publication year - 2022
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/1052/1/012027
Subject(s) - amaranth , food science , raw material , wheat flour , gluten , mathematics , titratable acid , microbiology and biotechnology , biology , ecology