Amaranth (Amaranthus spp.): Food Properties and Potential Health Benefits
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Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-37077-9_11
Reference98 articles.
1. Aderibigbe OR, Ezekiel OO, Owolade SO et al (2022) Exploring the potentials of underutilized grain amaranth (Amaranthus spp.) along the value chain for food and nutrition security: a review. Crit Rev Food Sci Nutr 62:656–669
2. Aguilera Morales ME, Canales Martínez MM, Ávila González E, Flores Ortíz CM (2018) Nutrients and bioactive compounds of the Lemna gibba and Ulva lactuca as possible ingredients to functional foods. Lat Am J Aquat Res 46:709–716
3. Ahmed M, Ramachandraiah K, Jiang GH, Eun JB (2020) Effects of ultra-sonication and agitation on bioactive compounds and structure of amaranth extract. Foods 9:1116
4. Ainebyona R, Mugisha J, Kwikiriza N et al (2012) Economic evaluation of grain amaranth production in Kamuli district, Uganda. J Agric Sci Technol 2:178
5. Alemayehu FR, Bendevis MA, Jacobsen SE (2015) The potential for utilizing the seed crop amaranth (Amaranthus spp.) in East Africa as an alternative crop to support food security and climate change mitigation. J Agron Crop Sci 201:321–329
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