Open AccessEffect of partial substitution with precooked rice and amaranth flours on the technological and nutritional characteristics of bread.
Author(s) -
Carmen Llerena R,
Jessenia Ávila López,
Gabriela Suárez Gómez,
Karla Miranda Ramos
Publication year - 2022
Publication title -
revista tecnológica ciencia y educación edwards demings
Language(s) - English
Resource type - Journals
ISSN - 2600-5867
DOI - 10.37957/rfd.v6i2.104
Subject(s) - amaranth , food science , starch , wheat flour , raw material , chemistry , mathematics , organic chemistry