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	1.	Amaranth : biology, chemistry, and technology/ edited by Octavio Paredes-Lopez. by Paredes-Lopez, Octavio Publication details: Boca Raton : CRC Press, c1994 Availability: Not available: Main: Withdrawn (2). Add to cart (remove)
	2.	No cover image available Quality attributes of some breads made from wheat flour substituted by different levels of whole amaranth meal [electronic resource]. by Sharoba, A.M.A EI-Desouky, A.I Mahmoud, M.H.M Youssef, Kh.M Language: English Summary language: Arabic Other title: صفات الجودة لبعض أنواع الخبز المصنع من خلطات دقيق القمح و مطحون الأمارنتس. In: Mansoura University Journal of Agricultural Sciences 2009.v.34(6)Part A Online resources: Full Text Article. Availability: No items available. Add to cart (remove)

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