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Research article

First published 2014-3

Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta

Cristina S Martinez, Pablo D Ribotta, María Cristina Añón [...]

Food Science and Technology International

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Research article

First published 2020-1

Effect of modified atmosphere packaging on quality of bread with amaranth flour addition

Marcin A Kurek, Agnieszka Krzemińska

Food Science and Technology International

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Research article

First published 2022-7

Quality of wheat breads enriched with flour from germinated amaranth seeds

Luciano M Guardianelli, María V Salinas, María C Puppo

Food Science and Technology International

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Research article

First published 2024-9

Physicochemical,calorimetric and texture profile characteristics of various gluten-free flours

Juan Manuel Santamaría Gómez, Yolanda Salinas-Moreno, Roberto Sigüenza López [...]

Food Science and Technology International

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Research article

First published 2019-7

Optimization of hot-air drying conditions for cassava flour for its application in gluten-free pasta formulation

M Ramírez, MJ Tenorio, C Ramírez [...]

Food Science and Technology International

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Research article

First published 2017-4

Breadmaking performance and textural changes during storage of composite breads made from spelt wheat and different forms of amaranth grain

Bojana Filipčev, Marija Bodroža-Solarov, Mladenka Pestorić [...]

Food Science and Technology International

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Research article

First published 2020-6

Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth,buckwheat,and quinoa flours analyzing microbial load,acidity,and pH

Rosa Carbó, Elena Gordún, Antía Fernández [...]

Food Science and Technology International

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Research article

First published 2015-10

Gluten-free dough-making of specialty breads: Significance of blended starches,flours and additives on dough behaviour

Concha Collar, Paola Conte, Costantino Fadda [...]

Food Science and Technology International

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