TY - EJOUR T1 - Functional, rheological, and microstructural properties of hydrothermal puffed and raw amaranth flour suspensions AU - Lux (neé Bantleon), Tanja AU - Kardell, Martha AU - Reimold, Frederike AU - Erdoes, Adam AU - Floeter, Eckhard PY - 2022 LA - eng PB - Humboldt-Universität zu Berlin JO - Food Science & Nutrition DO - 10.1002/fsn3.2970 ER -