The Influence of Amaranth Substitution on Pasting, Dough Visco-Elastic and Bread Quality Properties of Kenyan Home Baking Grade Wheat Flour.
| dc.contributor.author | Keya, EL | |
| dc.contributor.author | Mugambi, PM | |
| dc.date.accessioned | 2015-07-30T15:50:33Z | |
| dc.date.available | 2015-07-30T15:50:33Z | |
| dc.date.issued | 1999 | |
| dc.identifier.citation | Discovery and Innovation Vol 11, No 1 (1999) | en_US |
| dc.identifier.uri | http://www.ajol.info/index.php/dai/article/view/15532 | |
| dc.identifier.uri | http://hdl.handle.net/11295/89322 | |
| dc.language.iso | en | en_US |
| dc.title | The Influence of Amaranth Substitution on Pasting, Dough Visco-Elastic and Bread Quality Properties of Kenyan Home Baking Grade Wheat Flour. | en_US |
| dc.type | Article | en_US |
| dc.type.material | es | en_US |
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