Production of High-Protein Flour and Maltodextrins from Amaranth Grain

H. Guzmán-Maldonado, O. Paredes-López

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DOI: 10.1016/0032-9592(94)80071-5
Published: 1994-01
Container: Process Biochemistry
Publisher: Elsevier BV
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/0032-9592-94-80071-5,
  title = {Production of High-Protein Flour and Maltodextrins from Amaranth Grain},
  author = {H. Guzmán-Maldonado and O. Paredes-López},
  year = {1994},
  journal = {Process Biochemistry},
  doi = {10.1016/0032-9592(94)80071-5},
  url = {https://doi.org/10.1016/0032-9592(94)80071-5}
}

RIS

TY  - JOUR
TI  - Production of High-Protein Flour and Maltodextrins from Amaranth Grain
AU  - H. Guzmán-Maldonado
AU  - O. Paredes-López
PY  - 1994
JO  - Process Biochemistry
DO  - 10.1016/0032-9592(94)80071-5
UR  - https://doi.org/10.1016/0032-9592(94)80071-5
ER  -

APA

Guzmán-Maldonado, H., & Paredes-López, O. (1994). Production of High-Protein Flour and Maltodextrins from Amaranth Grain. Process Biochemistry. https://doi.org/10.1016/0032-9592(94)80071-5

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crossref · retrieved 2026-09-26T13:53:38.394Z