Addition of amaranth flour of different particle sizes at established doses in wheat flour to achieve a nutritional improved wheat bread

HIGHLIGHTS

• who: Ionica Cou021bovanu and collaborators from the Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania have published the Article: Addition of Amaranth Flour of Different Particle Sizes at Established Doses in Wheat Flour to Achieve a Nutritional Improved Wheat Bread, in the Journal: Foods 2023, 12, 133. of 21/Dec/2022
• what: The aim of this study was to evaluate the chemical, physical, textural, and sensory properties of bread baked from optimal wheat-amaranth composite flour specific to large, medium, and small amaranth flour particle size. In this work, the mineral . . .
  

   

  

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