Importance and utilization of amaranth in food industry. Part 2. Composition of aminoacids and fatty acids von Dodok, L, Modhir, A.A, Buchtova, V, Halasova, G, Polacek, I

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Importance and utilization of amaranth in food industry. Part 1. Characteristic of grain and average chemical constitution of whole amaranth flour von Dodok, L, Modhir, A.A, Halasova, G, Polacek, I, Hozova, B. (Slovak Technical Univ., Bratislava (Slovakia). Fac. of Chemical Technology)

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