Quinoa Flour as an Ingredient to Enhance the Nutritional and Functional Features of Cereal-Based Foods-Reference-Cited by-同舟云学术

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Quinoa Flour as an Ingredient to Enhance the Nutritional and Functional Features of Cereal-Based Foods

Published:2019 Issue: Volume: Page:453-464
ISSN:
Container-title:Flour and Breads and their Fortification in Health and Disease Prevention
language:
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Author:

Montemurro Marco,Pontonio Erica,Rizzello Carlo Giuseppe

Publisher

Elsevier

Reference78 articles.

1. Quinoa;Valencia-Chamorro,2003

2. An ordinal classification for the families of flowering plants;The Angiosperm Phylogeny Group;Ann Mo Bot Gard,1998

3. Phylogeny of Amaranthaceae and Chenopodiaceae and the evolution of C4 photosynthesis;Kadereit;Int J Plant Sci,2003

4. Quinoa—a review;Jancurová;Czech J Food Sci,2009

Cited by 14 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. The Effects of Quinoa and Amaranth Flour on the Qualitative Characteristics of Gluten-Free Cakes;International Journal of Food Science;2023-06-14

2. Physical and culinary analysis of long gluten-free extruded pasta based on high protein quinoa flour;Frontiers in Sustainable Food Systems;2022-12-22

3. An Overview of Plant-Based Protein Rich Products;Plant Protein Foods;2022

4. Optimization of novel multigrain pasta and evaluation of physicochemical properties: using D‐optimal mixture design;Food Science & Nutrition;2021-08-05

5. Design of a “Clean-Label” Gluten-Free Bread to Meet Consumers Demand;Foods;2021-02-20

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