Work

Quality of spaghetti containing buckwheat, amaranth, and lupin flours

Year: 1996

Type: article

Source: Cereal Chemistry

Authors: Patricia Rayas‐Duarte, C. M. Mock, L. D. Satterlee

Language: English

Topic: Seed and Plant Biochemistry

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2525723165

FWCI: 1.285

Cites: 17

Cited by: 178

Related to: 10