Structure and Composition of Kernels-Reference-Cited by-同舟云学术

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Structure and Composition of Kernels

Published:2017-01-14 Issue: Volume: Page:28-48
ISSN:
Container-title:Pseudocereals
language:
Short-container-title:

Author:

Reguera María¹,Haros Claudia Monika²

Affiliation:

1. Departamento de Biología, Facultad de Ciencias; Universidad Autónoma de Madrid, Campus de Cantoblanco; Madrid Spain

2. Cereal Group; Institute of Agrochemistry and Food Technology (IATA), Spanish Council for Scientific Research (CSIC); Valencia Spain

Publisher

John Wiley & Sons, Ltd

Reference85 articles.

1. Some physical properties of amaranth seeds;Abalone;Biosystems Engineering,2004

2. Quinoa (Chenopodium quinoa Willd.): composition, chemistry, nutritional, and functional properties;Abugoch;Advances in Food and Nutrition Research,2009

3. The potential for utilizing the seed crop amaranth (Amaranthus spp.) in East Africa as an alternative crop to support food security and climate change mitigation;Alemayehu;Journal of Agronomy and Crop Science,2015

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

5. Impact of baking on vitamin E content of pseudocereals amaranth, quinoa, and buckwheat;Alvarez-Jubete;Cereal Chemistry,2009

Cited by 6 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. Structure and composition of food grains;Unit Operations in Food Grain Processing;2024

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

3. FERMENTE TAHIL BENZERİ ÜRÜNLERİN BİSKÜVİNİN FİZİKSEL, BESİNSEL VE DUYUSAL ÖZELLİKLERİ ÜZERİNE ETKİSİ;GIDA / THE JOURNAL OF FOOD;2022-01-31

4. Recent developments and knowledge in pseudocereals including technological aspects;Acta Alimentaria;2021-11-15

5. Effect of fermentation and dry roasting on the nutritional quality and sensory attributes of quinoa;Food Science & Nutrition;2019-11-06

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