Physical and functional properties of ancient grains and flours and their potential contribution to sustainable food processing-Reference-Cited by-同舟云学术

Physical and functional properties of ancient grains and flours and their potential contribution to sustainable food processing

Published:2021-01-01 Issue:1 Volume:24 Page:1529-1547
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Nani Mercy¹²,Krishnaswamy Kiruba¹²

Affiliation:

1. Division of Food Systems and Bioengineering (Food Science Program), University of Missouri, Columbia, USA

2. Department of Biomedical, Biological and Chemical Engineering, University of Missouri, Columbia, USA

Funder

USDA

U.S. Department of Agriculture, Agricultural Research

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2021.1975740

Reference98 articles.

1. FAO, IFAD, UNICEF, WFP & WHO. The State of Food Security and Nutrition in the World 2020. Transforming food systems for affordable healthy diets (FAO, 2020). http://www.fao.org/3/ca9692en/online/ca9692en.html

2. National Collaborating Centre for Determinants of Health. 2013. Let’s Talk: Health Equity. Antigonish, NS: National Collaborating Centre for Determinants of Health, St. Francis Xavier University. https://nccdh.ca/resources/entry/health-equity

3. Health Inequalities

4. Beaulac J, Kristjansson E, Cummins S. A systematic review of food deserts, 1966–2007. Prev Chronic Dis 2009;6(3):A105. http://www.cdc.gov/pcd/issues/2009/jul/08_0163.htm. Accessed [September 15, 2021

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