Effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb

Toemoeskoezi, S.,Budapest Univ. of Technology and Economics (Hungary). Dept. of Applied Biotechnology and Food Science ; Gyenge, L.,Budapest Univ. of Technology and Economics (Hungary). Dept. of Applied Biotechnology and Food Science ; Pelceder, A.,Budapest Univ. of Technology and Economics (Hungary). Dept. of Applied Biotechnology and Food Science ; Abonyi, T.,Budapest Univ. of Technology and Economics (Hungary). Dept. of Applied Biotechnology and Food Science ; Schoenlechner, R.,University of Natural Resources and Applied Life Sciences, Vienna (Austria). Dept. of Food Science and Technology ; Lasztity, R.,Budapest Univ. of Technology and Economics (Hungary). Dept. of Applied Biotechnology and Food Science

Czech Journal of Food Sciences, 2011-01, Vol.29 (2), p.109-116 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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