Journal Article

Effect of Amaranth Flour on Some Properties of Wheat Dough and Bread.

  • Morita N
  • Kang W
  • Hamauzu Z
  • et al.
Journal of Applied Glycoscience (1999) 46(1) 23-30
DOI: 10.5458/jag.46.23
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Morita, N., Kang, W.-W., Hamauzu, Z., & Sugimoto, Y. (1999). Effect of Amaranth Flour on Some Properties of Wheat Dough and Bread. Journal of Applied Glycoscience, 46(1), 23–30. https://doi.org/10.5458/jag.46.23

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