Effect of addition of amaranth (Amaranthus cruentus l.), quinoa (Chenopodium quinoa w.) and maca (Lepidium meyenii w.) flour on physicochemical and rheological properties of dough (2025)
- Authors:
- Autor USP: LANNES, SUZANA CAETANO DA SILVA - FCF
- Unidade: FCF
- Subjects: AMARANTO; QUINOA; FARINHAS; FÍSICO-QUÍMICA; REOLOGIA
- Language: Inglês
- Imprenta:
- Source:
- Título: on-line
- Conference titles: International Electronic Conference on Foods
-
ABNT
YAMANI, Beatriz Valcárcel e LANNES, Suzana Caetano da Silva. Effect of addition of amaranth (Amaranthus cruentus l.), quinoa (Chenopodium quinoa w.) and maca (Lepidium meyenii w.) flour on physicochemical and rheological properties of dough. 2025, Anais.. Basel: MDPI, 2025. Disponível em: https://sciforum.net/event/foods2025?section=#best_awards. Acesso em: 16 fev. 2026. -
APA
Yamani, B. V., & Lannes, S. C. da S. (2025). Effect of addition of amaranth (Amaranthus cruentus l.), quinoa (Chenopodium quinoa w.) and maca (Lepidium meyenii w.) flour on physicochemical and rheological properties of dough. In on-line. Basel: MDPI. Recuperado de https://sciforum.net/event/foods2025?section=#best_awards -
NLM
Yamani BV, Lannes SC da S. Effect of addition of amaranth (Amaranthus cruentus l.), quinoa (Chenopodium quinoa w.) and maca (Lepidium meyenii w.) flour on physicochemical and rheological properties of dough [Internet]. on-line. 2025 ;[citado 2026 fev. 16 ] Available from: https://sciforum.net/event/foods2025?section=#best_awards -
Vancouver
Yamani BV, Lannes SC da S. Effect of addition of amaranth (Amaranthus cruentus l.), quinoa (Chenopodium quinoa w.) and maca (Lepidium meyenii w.) flour on physicochemical and rheological properties of dough [Internet]. on-line. 2025 ;[citado 2026 fev. 16 ] Available from: https://sciforum.net/event/foods2025?section=#best_awards - Marco legal da inovação é alento para o mundo da pesquisa [Entrevista]
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