Functional, rheological, and microstructural properties of hydrothermal puffed and raw amaranth flour suspensions

por Lux (neé Bantleon), Tanja, Kardell, Martha, Reimold, Frederike, Erdoes, Adam, Floeter, Eckhard
Publicado 2022

Physical quality of gluten‐free doughs and fresh pasta made of amaranth

por Lux (née Bantleon), Tanja, Spillmann, Frauke, Reimold, Frederike, Erdös, Adam, Lochny, Annekathrin, Flöter, Eckhard
Publicado 2023