Comparison of the Chemical Composition and Nutritional Value of Amaranthus cruentus Flour and Its Protein Concentrate-Reference-Cited by-同舟云学术

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Comparison of the Chemical Composition and Nutritional Value of Amaranthus cruentus Flour and Its Protein Concentrate

Published:2004-01 Issue:1 Volume:59 Page:15-21
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Foods Hum Nutr

Author:

ESCUDERO N.L.,de ARELLANO M.L.,LUCO J.M.,GIMÉNEZ M.S.,MUCCIARELLI S.I.

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11130-004-0033-3.pdf

Reference41 articles.

1. Lehman JW (1996) Case history of grain amaranth as an alternative crop. Cereal Food World 41: 399?411.

2. Breene WM (1991) Food uses of grain amaranth. Cereal Food World 36: 426?430.

3. Becker R, Wheeler EL, Lorenz K, Stafford AE, Grosjean OK, Betschart AA, Saunders RM (1981) A compositional study of amaranth grain. J Food Sci 46: 1175?1180.

4. Pedersen B, Kalinous Ki LS, Eggum BO (1987) The nutritive value of amaranth grain (Amaranthus caudatus) I. Protein and minerals of raw and processed grain (Qualitas plantarum). Plant Food Hum Nutr 36: 309?324.

5. Sánchez Marroquín A (1983) Dos cultivos olvidados de importancia agroindustrial: el amaranto y la quinua. Arch Latinoamer Nutr 33: 11?322.

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