Ancient Whole Grain Gluten-Free Flatbreads

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Food and Nutrition Sciences

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

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"Ancient Whole Grain Gluten-Free Flatbreads"
written by Talwinder Singh Kahlon, Mei-Chen Maggie Chiu,
published by Food and Nutrition Sciences, Vol.5 No.17, 2014

has been cited by the following article(s):

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[1]	Kinoa ve amarant unu ilavesinin Türk mantısının kalite özelliklerine etkilerinin belirlenmesi
	2021

[2]	Sensory tools for the development of gluten-free bakery foods
	2020

[3]	High-Protein Nutritious Flatbreads and an Option for Gluten-Sensitive Individuals
	2019

[4]	Bioaccessibility of Phytochemicals from Sorghum [Sorghum bicolor (L.) Moench] Sprouts Treated with Novel Technologies
	2018

[5]	Sensory Attributes and Proximate Analysis of Sinalab: A Traditional Gluten-free Flat Bread of Marinduque from Arrowroot (Maranta arundinacea Linn)
	2017

[6]	Sensory Quality Characteristics of Gluten-Free Products Prepared with Germinated Quinoa (Chenopodium quinoa Wild)
	2017

[7]	Development of gluten-free wrap bread: a thesis submitted in partial fulfilment of the requirements for the degree of Master of Food Technology, Massey University …
	2016

[8]	List of flatbreads Europe, Central and West Asia
	2016

[9]	Development of gluten-free wrap bread: a thesis submitted in partial fulfilment of the requirements for the degree of Master of Food Technology, Massey University, …
	2016

[10]	Ancient whole grain gluten and egg-free pasta
	Agricultural Research Journal, 2015

[11]	Teff, Buckwheat, Quinoa and Amaranth: Ancient Whole Grain Gluten-Free Egg-Free Pasta
	Food and Nutrition Sciences, 2015

[12]	Whole grain gluten-free vegetable savory snacks
	Journal of Food Research, 2014

[13]	“Bio-accessibility of Phytochemicals from Sorghum [Sorghum bicolor (L.) Moench] Sprouts Treated with Novel Technologies
	2014

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