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

DIVYA RAMESH; Jamuna Prakash

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

https://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