Proximate, Antinutritional, Microbial, and Sensory Acceptability of Bread Formulated from Wheat (Triticum aestivum) and Amaranth (Amaranthus caudatus)

BACKGROUND: Breads are made throughout the world. Bread can be prepared from cereal like wheat, maize, and rice. Nowadays, gluten intolerance, requirement of healthy, and nutritious products have increased and interests towards underutilized crops have also been increasing with the aim of improving...

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Detalles Bibliográficos
Autores principales: Zula, Aemiro Tadesse, Ayele, Dagim Alemayehu, Egigayhu, Woinshet Abera
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2020
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7652621/
https://www.ncbi.nlm.nih.gov/pubmed/33204679
http://dx.doi.org/10.1155/2020/9429584

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7652621/
https://www.ncbi.nlm.nih.gov/pubmed/33204679
http://dx.doi.org/10.1155/2020/9429584

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