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Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients

Trends in Food Science & Technology · 2009 · Vol. 21(2) · pp. 106–113

Laura Alvarez‐Jubete(Teagasc - The Irish Agriculture and Food Development Authority)Elke K. Arendt(National University of Ireland)Eimear Gallagher✉(Teagasc - The Irish Agriculture and Food Development Authority)

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Seed and Plant Biochemistry Food composition and properties Microbial Metabolites in Food BiotechnologyAmaranthGluten freeGlutenFood scienceBiotechnologyBiology

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References

Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking

Food Chemistry · 2009 · 722 citations

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