Open AccessUtilization of Amaranth Flour in Preparation of High Nutritional Value Bakery Products
Author(s) -
Seham Yehia Gebreil,
Maha Ibrahim Kamal Ali,
Esraa Mousa
Publication year - 2020
Publication title -
food and nutrition sciences
Language(s) - English
Resource type - Journals
eISSN - 2157-9458
pISSN - 2157-944X
DOI - 10.4236/fns.2020.105025
Subject(s) - amaranth , food science , value (mathematics) , chemistry , microbiology and biotechnology , mathematics , biology , statistics
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