Art
J-GLOBAL ID：200902001949779503   Reference number：88A0008708

Nutritional and functional characteristics of extrusion-cooked amaranth flour.

押出調理したヒユ粉の栄養特性と機能性
Author (2)：
MENDOZA M C

About MENDOZA M C

(Inst. Nutrition of Central America and Panama, Guatemala, GTM)

About Inst. Nutrition of Central America and Panama, Guatemala, GTM

, 
BRESSANI R

About BRESSANI R

(Inst. Nutrition of Central America and Panama, Guatemala, GTM)

About Inst. Nutrition of Central America and Panama, Guatemala, GTM


Material：
Cereal Chemistry  (Cereal Chem)

About Cereal Chemistry


Volume： 64  Issue： 4  Page： 218-222  Publication year： Jul. 1987 
JST Material Number： B0245A  ISSN： 0009-0352  CODEN： CECHAF  Document type： Article
Article type： 原著論文  Country of issue： United States (USA)  Language： ENGLISH (EN)
Thesaurus term：
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Amaranthus mangostanus

About Amaranthus mangostanus

,...
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JST classification (1)：
JST classification
Category name(code) classified by JST.
Milling 
(FJ04020E)

About Milling

Terms in the title (4)：
Terms in the title
Keywords automatically extracted from the title.
押出調理

About 押出調理

, 
ヒユ

About ヒユ

, 
栄養

About 栄養

, 
機能性

About 機能性


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