Pseudocereals: a novel source of biologically active peptides-Reference-Cited by-同舟云学术

Pseudocereals: a novel source of biologically active peptides

Published:2020-05-14 Issue:9 Volume:61 Page:1537-1544
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Morales Diego¹^ORCID,Miguel Marta²,Garcés-Rimón Marta²³

Affiliation:

1. Department of Production and Characterization of Novel Foods, Institute of Food Science Research - CIAL (UAM + CSIC), Universidad Autónoma de Madrid, Madrid, Spain;

2. Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Madrid, Spain;

3. Grupo de Biotecnología Alimentaria, Instituto de Investigaciones Biosanitarias, Universidad Francisco de Vitoria, Madrid, Spain

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2020.1761774

Reference63 articles.

1. Functional and Bioactive Properties of Quinoa Seed Protein Hydrolysates

2. Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients

3. Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations

4. Characterization of Grain Amaranth (Amaranthus spp.) Germplasm in South West Nigeria Using Morphological, Nutritional, and Random Amplified Polymorphic DNA (RAPD) Analysis

5. Functional and Bioactive Properties of Quinoa and Amaranth

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