The effect of amaranth (Amaranthus cruentus), quinoa (Chenopodium quinoa) and maca (Lepidium meyenii) flours on the phisicochemical and farinographic properties of the dough

The effect of amaranth (Amaranthus cruentus), quinoa (Chenopodium quinoa) and maca (Lepidium meyenii) flours on the phisicochemical and farinographic properties of the dough (2013)

Authors:
Autor USP: LANNES, SUZANA CAETANO DA SILVA - FCF
Unidade: FCF
Subjects: AMARANTHUS; MAÇÃ; TECNOLOGIA DE ALIMENTOS
Language: Inglês
Imprenta:
- Publisher: UNICAMP
- Publisher place: Campinas
- Date published: 2013
Source:
- Título do periódico: Abstracts
Conference titles: Simpósio Latino Americano de Ciência de Alimentos (SLACA)

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ABNT

VALCARCEL-YAMANI, Beatriz; CHANG, Yoon Kil; STEEL, Caroline Joy; COELHO, A. S; LANNES, Suzana Caetano da Silva. The effect of amaranth (Amaranthus cruentus), quinoa (Chenopodium quinoa) and maca (Lepidium meyenii) flours on the phisicochemical and farinographic properties of the dough. Anais.. Campinas: UNICAMP, 2013.
APA

Valcarcel-Yamani, B., Chang, Y. K., Steel, C. J., Coelho, A. S., & Lannes, S. C. da S. (2013). The effect of amaranth (Amaranthus cruentus), quinoa (Chenopodium quinoa) and maca (Lepidium meyenii) flours on the phisicochemical and farinographic properties of the dough. In Abstracts. Campinas: UNICAMP.
NLM

Valcarcel-Yamani B, Chang YK, Steel CJ, Coelho AS, Lannes SC da S. The effect of amaranth (Amaranthus cruentus), quinoa (Chenopodium quinoa) and maca (Lepidium meyenii) flours on the phisicochemical and farinographic properties of the dough. Abstracts. 2013 ;
Vancouver

Valcarcel-Yamani B, Chang YK, Steel CJ, Coelho AS, Lannes SC da S. The effect of amaranth (Amaranthus cruentus), quinoa (Chenopodium quinoa) and maca (Lepidium meyenii) flours on the phisicochemical and farinographic properties of the dough. Abstracts. 2013 ;