Novel Gluten-Free Amaranth and Oat Flour Cookies Fortified with Soybean Hulls

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

Citations

"Novel Gluten-Free Amaranth and Oat Flour Cookies Fortified with Soybean Hulls"
written by Sean X. Liu, Diejun Chen,
published by Food and Nutrition Sciences, Vol.14 No.8, 2023

has been cited by the following article(s):

[1]	Development of Eco-Friendly Filament for 3D Printing using Organic Soybean Hulls
	Composites Research, 2023

[1]	Use of transglutaminase at different concentrations and incubation times for quality improvement of high-fiber cracker fortified with soybean hulls Applied Food Research, 2025 DOI:10.1016/j.afres.2025.101298

[2]	Efecto de la incorporación parcial de harina de amaranto (Amaranthus spp) y chocolate en las características bromatológicas y sensoriales de galletas TECNOCIENCIA Chihuahua, 2024 DOI:10.54167/tch.v18i2.1484