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Evaluation of the Pasting and Rheological Properties of Amaranthus (Genus Amaranthus L.) Based Composite Flours for Production of Gluten- Free Biscuits

Muluken Kebede

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@misc{muluken_kebede_2019_4940,
  author       = {Muluken Kebede},
  title        = {{Evaluation of the Pasting and Rheological 
                   Properties of Amaranthus (Genus Amaranthus L.)
                   Based Composite Flours for Production of Gluten-
                   Free Biscuits}},
  month        = jul,
  year         = 2019,
  publisher    = {National Academic Digital Repository of Ethiopia},
  doi          = {10.20372/nadre:4940},
  url          = {https://doi.org/10.20372/nadre:4940}
}
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Publication date:
July 8, 2019
DOI:
10.20372/nadre:4940

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