Evaluation of thermogravimetric, textural and viscoelastic properties in ternary system of amaranth, wheat and whole wheat

In this study, we evaluated thermals, textural and rheological properties of amaranth concentration (AF) on ternary dough system elaborated with wheat flour (WF) and whole wheat flour (WWF). The highest hardness was developed in blends with 50 g/50 g of AF/WF, AF/WWF and 33.3 g/33.3 g/33.3 g of AF–W...

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