The Influence of Amaranth Substitution on Pasting, Dough Visco-Elastic and Bread Quality Properties of Kenyan Home Baking Grade Wheat Flour.

E. L. Keya; P. M. Mugambi

doi:10.4314/dai.v11i1.15532

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DOI:

10.4314/dai.v11i1.15532

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Keya, E. L., & Mugambi, P. M. (1999). The Influence of Amaranth Substitution on Pasting, Dough Visco-Elastic and Bread Quality Properties of Kenyan Home Baking Grade Wheat Flour. Discovery and Innovation, 11(1), 41–50. https://doi.org/10.4314/dai.v11i1.15532

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Vol. 11 No. 1 (1999)

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Discovery and Innovation
Journal / Discovery and Innovation / Vol. 11 No. 1 (1999) / Articles

DOI:

The Influence of Amaranth Substitution on Pasting, Dough Visco-Elastic and Bread Quality Properties of Kenyan Home Baking Grade Wheat Flour.

E. L. Keya

P. M. Mugambi

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E. L. Keya

P. M. Mugambi

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