Nutritional improvement of corn pasta-like product with broad bean (Vicia faba) and quinoa (Chenopodium quinoa)-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Nutritional improvement of corn pasta-like product with broad bean (Vicia faba) and quinoa (Chenopodium quinoa)

Published:2016-05 Issue: Volume:199 Page:150-156
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Giménez M.A.,Drago S.R.,Bassett M.N.,Lobo M.O.,Sammán N.C.

Funder

Secretary of Science and Technology and Regional Studies

National University of Jujuy

FonCyT

Ministry of Science and Technology and Productive Innovation

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

1. Nutritive value of Pseudocereals and their increasing use as functional gluten free ingredients;Alvarez-Jubete;Trends in Food Science & Technology,2010

2. Impact of cowpea addition on the protein digestibility corrected amino acid score and other protein quality parameters of traditional African foods made from non-tannin and tannin sorghum;Anyango;Food Chemistry,2011

3. Official methods of analysis of AOAC International;AOAC International,1995

4. Chenopodium quinoa. An Indian perspective;Bhargava;Industrial Crops and Products,2006

5. Change in lipid profile in celiac disease: Beneficial effect of gluten-free diet;Brar;The American Journal of Medicine,2006

Cited by 53 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

1. Use of non-conventional raw materials in the production of gluten-free pasta – a review;Potravinarstvo Slovak Journal of Food Sciences;2024-08-20

2. Assessment of the physicochemical profile of gluten-free flour and pasta products;Potravinarstvo Slovak Journal of Food Sciences;2024-06-26

3. Functional foods with a tailored glycemic response based on food matrix and its interactions: Can it be a reality?;Food Chemistry: X;2024-06

4. Gluten-Free Synbiotic Pseudocereals Pasta: Evaluation of Technological, Nutritional, Sensory, and Probiotic Characteristics;Journal of Culinary Science & Technology;2024-05-13

5. Pseudocereals: Development of functional foods, their properties, challenges, and opportunities in food processing industry;International Food Research Journal;2024-04-30

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3