11610

10659

كارشناسي ارشد

علوم و صنايع غذايي

اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي

1395

سيزده،81ص.:مصور،جدول

ص.ع.به فارسي و انگليسي

هاجر شكرچي زاده، نفيسه سلطاني زاده

اميرحسين گلي، مسعود علي خاني

1395/08/03

مهندسي كشاورزي

ID10659

منابع ۶ چكيده انگليسي

72 Svirskis A 2003 Investigation of amaranth cultivation and utilization in Lithuania Agron Res 1 253 264 73 Thompson L G Price and G Mang 1986 Effect of phytic acid and tannins on the rate of protein and starch digestion Cereal Food World 31 596 601 74 Tosi E M Ciappini and R Masciarelli 1996 Utilisation of whole amaranthus Amaranthus cruentus flour in the manufacture of biscuits for coeliacs Acta Aliment Hung 34 49 51 75 Tosi E E R H Lucero and R Masciarelli 2001 Dietary fiber obtained from amaranth Amaranthus cruentus grain by differential milling Food Chem 73 441 443 76 Tosi E E Re R Masciarelli H Sanchez C Osella and M De La Torre 2002 Whole and defatted hyperproteic amaranth flours tested as wheat flour supplementation in mold breads LWT Food Sci Technol 35 472 475 77 Van Hung P T Maeda K Miyatake and N Morita 2009 Total phenolic compounds and antioxidant capacity of wheat graded flours by polishing method Food Res Int 42 185 190 78 Vargas L pez J O Paredes L pez and B Ramirez Wong 1991 Physicochemical properties of extrusion cooked amaranth under alkaline conditions Cereal Chem 68 610 613 79 Wesche Ebeling P A Argaiz Jamet I Bonilla Lopez L Lechuga Ortega and A Lopez Malo 1996 Development of a high quality pasta product using optimum levels of amaranth grain flour wheat flour and dry egg Institute of Food Technologists abstracts PP 53

هاجر شكرچي زاده، نفيسه سلطاني زاده

اميرحسين گلي، مسعود علي خاني