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[1]
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Comparative analysis of vitamin, mineral content, and antioxidant capacity in cereals and legumes and influence of thermal process
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Plants,
2024 |
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[2]
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Effect of Osmo-Dehydration and gamma irradiation on Nutritional Characteristics of Dried Fruit
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Egyptian Journal of …,
2024 |
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[3]
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Effects of Gluten on Health: Pseudocereals as Gluten Substitutes
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Innovations in Engineering and Food Science,
2024 |
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[4]
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Efecto de la adición de harinas no convencionales y reducción del contenido de sodio en productos reestructurados de macabil (Albula vulpes)
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Díaz, EM Sánchez, MÁM Maldonado - CienciaUAT,
2024 |
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[5]
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Development of Gluten-Free Bread Production Technology with Enhanced Nutritional Value in the Context of Kazakhstan
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Foods,
2024 |
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[6]
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Обґрунтування технології виробництва безглютенового пісочного печива
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2024 |
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[7]
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Обґрунтування технології виробництва безглютенових вафель
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2024 |
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[8]
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Pemanfaatan Limbah Tulang Ikan Kurisi (Nemipterus nematophorus) Sebagai Sumber Kalsium dalam Sediaan Crackers
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Jurnal Kesehatan Rajawali,
2024 |
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[9]
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Analisis Proksimat dan Daya Terima Crackers yang Ditambahkan Anggur Laut (Caulerpa sp)
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Nutriology …,
2023 |
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[10]
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Preparation of pan bread supplemented with amaranth cereal and soybean flour
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Sattar, A Samir… - Egyptian Journal of …,
2023 |
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[11]
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Development and Evaluation of physicochemical, Nutritional and Sensory Properties of Bread Prepared from a Blend of Wheat and Amaranth Flour in Ethiopia
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2023 |
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[12]
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Chemical and Nutritional Evaluation of Fortified Biscuit with Yellow Corn Flour as a Functional Food
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مجلة التربية النوعية و …,
2023 |
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[13]
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Genome Designing for Nutritional Quality in Amaranthus
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Compendium of Crop …,
2023 |
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[14]
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Analysis of Extruded ready-to-eat baby foods prepared using composite flours from Orange-fleshed sweet potatoes, soybeans and amaranth seeds
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2023 |
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[15]
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Phytochemical Composition, Nutraceutical, and Techno-Functional Attributes of Attributes of Amaranth (Amaranthus cruentus)
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Nutri-Cereals: Nutraceutical and …,
2023 |
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[16]
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Microbial and Qualitative Traits of Quinoa and Amaranth Seeds from Experimental Fields in Southern Italy
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Foods,
2023 |
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[17]
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Mitigating the Effect of Climate Change within the Cereal Sector: Improving Rheological and Baking Properties of Strong Gluten Wheat Doughs by Blending …
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Plants,
2023 |
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[18]
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Composite flour production and assessment of the safety quality of gluten-free bread
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Food Science and …,
2023 |
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[19]
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EFFECT OF DIFFERENT CONCENTRATION OF POULTRY DROPPINGS ON THE GROWTH AND PROXIMATE COMPOSITION OF Amaranthus cruentus L
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BIMA JOURNAL OF …,
2022 |
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[20]
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Value addition of African indigenous vegetables (AIVs) and their utilization as food to improve food and nutrition security: A review
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Food Reviews International,
2022 |
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[21]
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Nutritional compositions, bioactive properties, and in-vivo glycemic indices of amaranth-based optimized multigrain snack bar products
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Measurement: Food,
2022 |
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[22]
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The World Vegetable Center Amaranthus germplasm collection: Core collection development and evaluation of agronomic and nutritional traits
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Crop …,
2022 |
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[23]
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Effects of pseudocereal flours addition on chemical and physical properties of gluten-free crackers
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Food Science and Technology,
2022 |
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[24]
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Influence of Baking Temperature and Formulation on Physical, Sensorial, and Morphological Properties of Pogácsa Cake: An Image Analysis Study
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Kerti… - Foods,
2022 |
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[25]
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Development of a Functional Cookie Formulated with Chaya (Cnidoscolus aconitifolius (Mill.) IM Johnst) and Amaranth (Amaranthus cruentus)
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Nava, SL Alarcón-Telésforo… - Molecules,
2022 |
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[26]
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EFFECT OF DIFFERENT CONCENTRATION OF POULTRY DROPPINGS ON THE GROWTH AND PROXIMATE COMPOSITION OF Amaranthus cruentus L.
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BIMA JOURNAL OF …,
2022 |
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[27]
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A Review on Effects of Pseudo Cereals Flour on Quality Properties of Biscuit, Cookies and Cake
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2021 |
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[28]
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Bazı Tahıl Benzeri Ürünlerin Besin İçeriği ve Gıda Endüstrisinde Kullanımı
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Avrupa Bilim ve Teknoloji Dergisi,
2021 |
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[29]
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ОЦЕНКА ФУНКЦИОНАЛЬНЫХ СВОЙСТВ И ПОКАЗАТЕЛЕЙ БЕЗОПАСНОСТИ ЗЕРНОВОГО ХЛЕБА С АМАРАНТОВОЙ МУКОЙ
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2021 |
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[30]
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Рациональные технологии пшеничных хлебобулочных изделий с использованием амарантовой муки
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Известия высших учебных заведений. Пищевая …,
2021 |
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[31]
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Substitusi Tepung Sukun Sebagai Sumber Serat untuk Peningkatan Kualitas Flacky Crackers
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Jurnal Teknologi …,
2021 |
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[32]
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Assessment of functional properties and safety indicators of amaranth flour grain bread.
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2021 |
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[33]
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Nutritional and functional properties of amaranth grain flour fractions obtained by differential sieving
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2020 |
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[34]
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Use of non-traditional types of plant raw materials for food production within the framework of food security
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2020 |
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[35]
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Phytochemical Composition, Nutraceutical, and Techno-Functional Attributes of Amaranth (Amaranthus cruentus)
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