Author:
Akram Iqra,Layla Anam,Ismail Tariq
Publisher
Springer International Publishing
Reference84 articles.
1. Alvarez-Jubete L, Arendt EK, Gallagher E (2010) Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients. Trends Food Sci Technol 21(2):106–113
2. Amadou I, Gounga ME, Le GW (2013) Millets: nutritional composition, some health benefits and processing-a review. Emir J Food Agric 25(7):501–508
3. Asghari G, Palizban A, Bakhshaei B (2015) Quantitative analysis of the nutritional components in leaves and seeds of the Persian Moringa peregrina (Forssk). Pharm Res 7(3):242–248
4. Asma MA, El-Fadil EB, El-Tinay AH (2006) Development of weaning food from sorghum supplemented with legumes and oil seeds. Food Nutr Bull 27(1):26–34
5. Azene M, Habte K, Tkuwab H (2022) Nutritional, health benefits and toxicity of underutilized garden cress seeds and its functional food products: a review. Food Prod Process Nutr 4(1):1–13