The Influence of Amaranth Substitution on Pasting, Dough Visco-Elastic and Bread Quality Properties of Kenyan Home Baking Grade Wheat Flour.

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Date
1999
Author
Keya, EL
Mugambi, PM
Type
Article; es
Language
en
Metadata
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URI
http://www.ajol.info/index.php/dai/article/view/15532
http://hdl.handle.net/11295/89322
Citation
Discovery and Innovation Vol 11, No 1 (1999)
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