• Contribution
  • Utilisation of Amaranth and Finger Millet as Ingredients in Wheat Dough…
Article CC BY 4.0
refereed
published

Utilisation of Amaranth and Finger Millet as Ingredients in Wheat Dough and Bread for Increased Agro-Food Biodiversity

Onyango, Calvin; Luvitaa, Susan Karenya; Lagat, Kibet;
GND
129526568
Affiliation
Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Cereals, Germany
Hüsken, Alexandra;
GND
138205485
Affiliation
Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Cereals, Germany
Smit, Inga;
GND
1225946409
Affiliation
Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Cereals, Germany
Schmidt, Marcus

Preview

Category

Published in:
Foods
Vol. 11, (2022), articlenr.:911 p. 1-13
Volume:
11, (2022)
Date Issued:
22.03.2022
DOI:
10.3390/foods11070911
Language:
English
Type of Resource:
Text
DDC subject of DNB:
660 Chemical engineering
Link to Raw Object:
https://www.mdpi.com/2304-8158/11/7/911/pdf
URL:
https://www.mdpi.com/2304-8158/11/7/911
Institution:
Max Rubner-Institut, Department of Safety and Quality of Cereals
Physical Location:
W3187

Cite

Citation style:
Could not load citation form.

Access Statistic

Total:
Downloads:
Abtractviews:
Last 12 Month:
Downloads:
Abtractviews:
open graphic

Rights

Use and reproduction: