검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
Quality of spaghetti in base amaranthus wholemeal flour added with quinoa, broad bean and chick pea Chillo S, Laverse J, Falcone PM, Del Nobile MA Journal of Food Engineering, 84(1), 101, 2008 |
| 2 |
Effect of carboxymethylcellulose and pregelatinized corn starch on the quality of amaranthus spaghetti Chillo S, Laverse J, Falcone PM, Del Nobile MA Journal of Food Engineering, 83(4), 492, 2007 |