Author:
Schoenlechner Regine,Drausinger Julian,Ottenschlaeger Veronika,Jurackova Katerina,Berghofer Emmerich
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Reference13 articles.
1. Schoenlechner R, Siebenhandl S, Berghofer E (2008) Pseudocereals. In: Arendt EK, Dal Bello F (eds) Gluten-free cereal products and beverages. Academic, New York, pp 149–190
2. Calderon de la Barca AM, Rojas-Martinez ME, Islas-Rubio AR, Cabrera-Chavez F (2010) Gluten-free breads and cookies of raw and popped amaranth flours with attractive technological and nutritional qualities. Plant Foods Hum Nutr 65:241–246
3. Manthey FA, Hall CA III (2007) Effect of processing and cooking on the content of minerals and protein in pasta containing buckwheat bran flour. J Sci Food Agric 87:2026–2033
4. Alamprese C, Casiraghi E, Pagani MA (2007) Development of gluten-free fresh egg pasta analogues containing buckwheat. Eur Food Res Technol 225:205–213
5. Wesche-Ebeling P, Argaiz-Jamet A, Bonilla-Lopez I, Lechuga-Ortega L, Lopez-Malo A (1996) Development of a high quality pasta product using optimum levels of amaranth grain flour, wheat flour and dry egg. Institute of Food Technologists Abstracts, p 53.
Cited by
164 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献