Author:
Santra D.K.,Schoenlechner R.,Brenner D.M.
Reference114 articles.
1. Structural and thermal properties of the amaranth starch granule obtained by high-impact wet milling;Acosta;International Journal of Food Engineering,2020
2. Exploring the potentials of underutilized grain amaranth (Amaranthus spp.) along the value chain for food and nutrition security: A review;Aderibigbe;Critical Reviews in Food Science and Nutrition,2022
3. Influence of pseudocereals on gluten-free bread quality: A study integrating dough rheology, bread physical properties and acceptability;Aguiar;Food Research International,2021
4. Variation in protein content and amino acids in the leaves of grain, vegetable and weedy types of amaranths;Andini;Agronomy,2013
5. Investigations on functional and thermo-mechanical properties of gluten free cereal and pseudocereal flours;Banu;Foods,2022