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June 3, 2013Food Science and Technology InternationalOpen Access

Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta

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CMCristina S. MartínezPRPablo D. RibottaMAMarı́a Cristina Añón

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Martínez et al. (2013) studied this question.

synapsesocial.com/papers/6a97218a132cd8a75e57b700https://doi.org/10.1177/1082013213476072
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Also Consider

Synapse has enriched 2 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Characterization of Amaranth and Quinoa Starches.1999 · 49 citations
  2. 2Physical and Sensory Properties of Regular and Reduced‐Fat Pound Cakes with Added Amaranth Flour2008 · 40 citations