ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

Microstructure features and chemical composition of amaranth grain processing food products

Abstract
The work is devoted to the study of microstructure and chemical composition of amaranth grain processing products as a promising raw material for food processing. The pilot studies have shown that the most valuable raw material for breadmaking among the products of amaranth grain processing is amaranth protein fortified low-fat flour.
Keywords
Amaranth grain processing food products, breadmaking, microstructure, chemical composition
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Abstract
Keywords