INTERACTIONS OF CYTOTOXIC AMINO ACID DERIVATIVES OF TERT-BUTYLQUINONE WITH DNA LYSOZYME



The effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb

The effects of amaranth and quinoa flours and protein isolates prepared from amaranth and quinoa seeds on the rheological properties of wheat flour dough and bread were studied using new recording instruments, Handlebar wire the micro Z-arm mixer (for dough) and the SMS-Texture analyser (for bread crumb).The addition of 10% amaranth or quinoa flour

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