Amaranth Seeds: A Promising Functional Ingredient for Gastronomy– A Review
Amaranth Seeds: A Promising Functional Ingredient for Gastronomy– A Review
Julieta M Lopez-Martinez and Imran Ahmad*
Figure 2:
Macronutrients content of three different amaranth species used for the seed production (Akin-Idowu et al., 2017; Amare et al., 2016; Bojórquez-Velázquez et al., 2018; Globelnik Mkalar et al., 2009).
March 2024
Sarhad Journal of Agriculture, Vol.40, Iss. 1, Pages 01-262
