has been cited by the following article(s):
[1]
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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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[2]
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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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[3]
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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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[4]
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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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[5]
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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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[6]
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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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[7]
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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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[8]
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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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[9]
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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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[10]
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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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[11]
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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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[12]
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ОЦЕНКА ФУНКЦИОНАЛЬНЫХ СВОЙСТВ И ПОКАЗАТЕЛЕЙ БЕЗОПАСНОСТИ ЗЕРНОВОГО ХЛЕБА С АМАРАНТОВОЙ МУКОЙ
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2021 |
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[13]
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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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[14]
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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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[15]
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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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[16]
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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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[17]
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The World Vegetable Center Amaranthus germplasm collection: Core collection development and evaluation of agronomic and
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Onyango
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[18]
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Department of scientific and publishing activities
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[19]
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Measurement: Food
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[1]
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Effects of pseudocereal flours addition on chemical and physical properties of gluten-free crackers
Food Science and Technology,
2022
DOI:10.1590/fst.52521
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[2]
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Assessment of Functional Properties and Safety Indicators of Amaranth Flour Grain Bread
Food Processing: Techniques and Technology,
2021
DOI:10.21603/2074-9414-2021-2-323-332
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[3]
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Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products [Working Title]
2021
DOI:10.5772/intechopen.94972
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