has been cited by the following article(s):
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[1]
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Panicum decompositum, an Australian Native Grass, Has Strong Potential as a Novel Grain in the Modern Food Market
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Foods,
2023 |
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[2]
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Kinoa ve amarant unu ilavesinin Türk mantısının kalite özelliklerine etkilerinin belirlenmesi
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2021 |
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[3]
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Sensory tools for the development of gluten-free bakery foods
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2020 |
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[4]
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High-Protein Nutritious Flatbreads and an Option for Gluten-Sensitive Individuals
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2019 |
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[5]
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Bioaccessibility of Phytochemicals from Sorghum [Sorghum bicolor (L.) Moench] Sprouts Treated with Novel Technologies
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2018 |
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[6]
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Sensory Attributes and Proximate Analysis of Sinalab: A Traditional Gluten-free Flat Bread of Marinduque from Arrowroot (Maranta arundinacea Linn)
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2017 |
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[7]
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Sensory Quality Characteristics of Gluten-Free Products Prepared with Germinated Quinoa (Chenopodium quinoa Wild)
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2017 |
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[8]
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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 …
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2016 |
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[9]
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List of flatbreads Europe, Central and West Asia
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2016 |
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[10]
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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, …
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2016 |
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[11]
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Development of Gluten-Free Wrap Bread
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2016 |
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[12]
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Ancient whole grain gluten and egg-free pasta
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Agricultural Research Journal,
2015 |
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[13]
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Teff, Buckwheat, Quinoa and Amaranth: Ancient Whole Grain Gluten-Free Egg-Free Pasta
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Food and Nutrition Sciences,
2015 |
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[14]
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Whole grain gluten-free vegetable savory snacks
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Journal of Food Research,
2014 |
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[15]
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“Bio-accessibility of Phytochemicals from Sorghum [Sorghum bicolor (L.) Moench] Sprouts Treated with Novel Technologies
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2014 |
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[1]
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Teff, Buckwheat, Quinoa and Amaranth: Ancient Whole Grain Gluten-Free Egg-Free Pasta
Food and Nutrition Sciences,
2015
DOI:10.4236/fns.2015.615150
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