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Samandeep Kaur, Kshitiz Kumar, Lochan Singh, Vijay Singh Sharanagat, Prabhat K. Nema, Vijendra Mishra & Bharat Bhushan. (2022) Gluten-free grains: Importance, processing and its effect on quality of gluten-free products. Critical Reviews in Food Science and Nutrition 0:0, pages 1-28.
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Neelam Rawat & D. Indrani. (2015) Functional Ingredients of Wheat-Based Bakery, Traditional, Pasta, and Other Food Products. Food Reviews International 31:2, pages 125-146.
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Halime ALP, Kübra ÜNAL & Nuran ERDEM. (2022) Amarant, Karabuğday ve Siyez Katkılı Tavuk Nuggetların Bazı Özelliklerinin BelirlenmesiDetermination of Some Characteristics of Chicken Nuggets Added Amaranth, Buckwheat and Einkorn. Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi 12:1, pages 227-238.
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P. MAKOVICKÝ, M. CHRENKOVÁ, P. MAKOVICKÝ, P. FĽAK, Z. FORMELOVÁ, V. NOVOSADOVÁ, M. RAJSKÝ & L. VANNUCCI. (2018) The Effect of Selected Feed Mixtures on the Duodenal Morphology: Comparison Study. Physiological Research, pages 955-962.
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Parvinder Kaur, Roji Waghmare, Vikas Kumar, Prasad Rasane, Sawinder Kaur & Yogesh Gat. (2018) Recent advances in utilization of flaxseed as potential source for value addition. OCL 25:3, pages A304.
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Gianluca Giuberti & Antonio Gallo. (2017) Reducing the glycaemic index and increasing the slowly digestible starch content in gluten‐free cereal‐based foods: a review. International Journal of Food Science & Technology 53:1, pages 50-60.
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Mahsa Majzoobi, Zahra Vosooghi Poor, Gholamreza Mesbahi, Jalal Jamalian & Asgar Farahnaky. (2017) Effects of carrot pomace powder and a mixture of pectin and xanthan on the quality of gluten-free batter and cakes. Journal of Texture Studies 48:6, pages 616-623.
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Fabio Gresta, Alessandra Guerrini, Gianni Sacchetti, Massimo Tacchini, Orazio Sortino, Giuseppe Ceravolo & Andrea Onofri. (2017) Agronomic, Chemical, and Antioxidant Characterization of Grain Amaranths Grown in a Mediterranean Environment. Crop Science 57:5, pages 2688-2698.
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