Nutritional and functional properties of amaranth grain flour fractions obtained by differential sieving
1. Nutritional and functional properties of amaranth grain flour fractions obtained by differential sieving

DIVYA RAMESH; Jamuna Prakash

Volume 3, Issue 3 , Summer 2020, , Pages 272-286

http://dx.doi.org/10.33945/SAMI/PCBR.2020.3.10

Abstract
  Amaranth grain, a gluten-free grain was milled to flour and differentially sieved to coarse and fine fractions. The whole flour and fractions thereof were analyzed for the nutrient ...  Read More