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Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients
Alvarez-Jubete, L., Arendt, E.K., Gallagher, E.
Published in Trends in food science & technology (01.02.2010)
Published in Trends in food science & technology (01.02.2010)
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Simulation of the effect of maize porridge fortified with grain amaranth or micronutrient powder containing NaFeEDTA on iron intake and status in Kenyan children
Macharia-Mutie, Catherine W, Omusundi, Agnes M, Mwai, John M, Mwangi, Alice M, Brouwer, Inge D
Published in Public health nutrition (01.09.2013)
Published in Public health nutrition (01.09.2013)
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Biochemical and Immunochemical Characterization of Different Varieties of Amaranth (Amaranthus L. ssp.) as a Safe Ingredient for Gluten-free Products
Ballabio, Cinzia, Uberti, Francesca, Di Lorenzo, Chiara, Brandolini, Andrea, Penas, Elena, Restani, Patrizia
Published in Journal of agricultural and food chemistry (28.12.2011)
Published in Journal of agricultural and food chemistry (28.12.2011)
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Utilization of Amaranthus spp. grains in food
Bodroža-Solarov, Marija, Šimurina, Olivera, Kojić, Jovana, Krulj, Jelena, Filipović, Jelena, Cvetković, Biljana, Ilić, Nebojša
Published in Food & Feed Research (01.01.2022)
Published in Food & Feed Research (01.01.2022)
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Utilization of Amaranthus spp. grains in food
Bodroža-Solarov, Marija, Šimurina, Olivera, Kojić, Jovana, Krulj, Jelena, Filipović, Jelena, Cvetković, Biljana, Ilić, Nebojša
Published in Food & Feed Research (2022)
Published in Food & Feed Research (2022)
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