@inproceedings{inproceedings191ba191,
title   = {The effect of amaranth (Amaranthus cruentus), quinoa (Chenopodium quinoa) and maca (Lepidium meyenii) flours on the phisicochemical and farinographic properties of the dough},
author = {Valcarcel-Yamani, Beatriz and Chang, Yoon Kil and Steel, Caroline Joy and Coelho, A. S and Lannes, Suzana Caetano da Silva},
year = {2013},
publisher = {UNICAMP},
booktitle   = {Simpósio Latino Americano de Ciência de Alimentos (SLACA)}
}