Open AccessEffect of bioactivated amaranth grain on the quality and amino acid composition of bread
Author(s) -
Svitlana Mykolenko,
Yana Hez,
А. А. Пивоваров
Publication year - 2021
Publication title -
ukrainian food journal
Language(s) - English
Resource type - Journals
eISSN - 2313-5891
pISSN - 2304-974X
DOI - 10.24263/2304-974x-2021-10-3-11
Subject(s) - amaranth , food science , composition (language) , chemistry , biochemistry , philosophy , linguistics