(Q44817005)

English

Gluten-free breads and cookies of raw and popped amaranth flours with attractive technological and nutritional qualities

scientific article published in September 2010

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scholarly article

1 reference

Europe PubMed Central

PubMed publication ID

6 December 2017

Gluten-free breads and cookies of raw and popped amaranth flours with attractive technological and nutritional qualities (English)

1 reference

Europe PubMed Central

PubMed publication ID

6 December 2017

author name string

Ana María Calderón de la Barca

1

1 reference

Europe PubMed Central

PubMed publication ID

6 December 2017

María Elvira Rojas-Martínez

2

1 reference

Europe PubMed Central

PubMed publication ID

6 December 2017

Alma Rosa Islas-Rubio

3

1 reference

Europe PubMed Central

PubMed publication ID

6 December 2017

Francisco Cabrera-Chávez

4

1 reference

Europe PubMed Central

PubMed publication ID

6 December 2017

publication date

1 September 2010

1 reference

Europe PubMed Central

PubMed publication ID

6 December 2017

Plant Foods for Human Nutrition

1 reference

Europe PubMed Central

PubMed publication ID

6 December 2017

65

1 reference

Europe PubMed Central

PubMed publication ID

6 December 2017

3

1 reference

Europe PubMed Central

PubMed publication ID

6 December 2017

241-246

1 reference

Europe PubMed Central

PubMed publication ID

6 December 2017

https://scigraph.springernature.com/pub.10.1007/s11130-010-0187-z

0 references

Optimization of the isoelectric precipitation method to obtain protein isolates from amaranth (Amaranthus cruentus) seeds.

1 reference

https://pubmed.ncbi.nlm.nih.gov/20734143

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Comparison of the chemical composition and nutritional value of Amaranthus cruentus flour and its protein concentrate

1 reference

https://pubmed.ncbi.nlm.nih.gov/20734143

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Gluten-free diet survey: are Americans with coeliac disease consuming recommended amounts of fibre, iron, calcium and grain foods?

1 reference

https://pubmed.ncbi.nlm.nih.gov/20734143

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Emulsifying and foaming properties of amaranth seed protein isolates

1 reference

https://pubmed.ncbi.nlm.nih.gov/20734143

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Celiac disease: from pathogenesis to novel therapies

1 reference

https://pubmed.ncbi.nlm.nih.gov/20734143

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

The nutritive value of amaranth grain (Amaranthus caudatus). 3. Energy and fibre of raw and processed grain.

1 reference

https://pubmed.ncbi.nlm.nih.gov/20734143

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Optimization of gluten-free formulations for French-style breads

1 reference

https://pubmed.ncbi.nlm.nih.gov/20734143

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Quality of gluten-free supplemented cakes and biscuits

1 reference

https://pubmed.ncbi.nlm.nih.gov/20734143

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Identifiers

10.1007/S11130-010-0187-Z

1 reference

Europe PubMed Central

PubMed publication ID

6 December 2017

PubMed publication ID

1 reference

Europe PubMed Central

PubMed publication ID

6 December 2017

ResearchGate publication ID

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