Whole and Defatted Hyperproteic Amaranth Flours Tested as Wheat Flour Supplementation in Mold Breads

Author： Tosi E.A.   Ré E.D.   Masciarelli R.   Sánchez H.   Osella C.   de la Torre M.A.  

Publisher： Academic Press

ISSN： 0023-6438

Source： Lebensmittel-Wissenschaft und -Technologie, Vol.35, Iss.5, 2002-08, pp. : 472-475

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