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Nutritive value and chemical composition of pseudocereals as gluten-free ingredients

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Pages 240-257 | Published online: 21 Sep 2009

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Liangkui Li, Georg Lietz & Chris J Seal. (2023) Effects of Quinoa Intake on Markers of Cardiovascular Risk: A Systematic Literature Review and Meta-Analysis. Food Reviews International 0:0, pages 1-19.
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Marco Gobbetti, Maria De Angelis, Raffaella Di Cagno, Andrea Polo & Carlo Giuseppe Rizzello. (2020) The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry. Critical Reviews in Food Science and Nutrition 60:13, pages 2158-2173.
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Giovanna Campagna, Raffaella Tatangelo, Irene La Fratta, Alessia Rizzuto, Patrizia Ballerini, Domenico Cocco, Samuele Savi, Antonio Rotunno, Pietro Falco Rotunno, Lorenza Speranza, Sara Franceschelli, Alfredo Grilli & Mirko Pesce. (2020) Insights in the Evaluation of Gluten Dietary Avoidance in Healthy Subjects. Journal of the American College of Nutrition 39:2, pages 178-186.
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Vivian Offiah, Vassilis Kontogiorgos & Kolawole O. Falade. (2019) Extrusion processing of raw food materials and by-products: A review. Critical Reviews in Food Science and Nutrition 59:18, pages 2979-2998.
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Leidson Ricardo Soares de Carvalho, Christian Henrique Dias da Silva & Maria de Lourdes Reis Giada. (2018) Physical, Chemical and Sensorial Properties of Low-Fat and Gluten-Free Chicken Nuggets. Journal of Culinary Science & Technology 16:1, pages 18-29.
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Dorota Gumul, Anna Korus, Rafał Ziobro, Luboš Harangozo & Marián Tokár. (2017) Physical characteristics and nutritional composition of gluten-free bread with share of freeze-dried red potatoes. CyTA - Journal of Food 15:4, pages 629-638.
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Alice Nogueira Novaes Southgate, Patricia Matos Scheuer, Mariana Ferreira Martelli, Luiza Menegon & Alicia de Francisco. (2017) Quality Properties of a Gluten-Free Bread with Buckwheat. Journal of Culinary Science & Technology 15:4, pages 339-348.
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Amanda Bagolin do Nascimento, Giovanna Medeiros Rataichesck Fiates, Adilson dos Anjos & Evanilda Teixeira. (2013) Analysis of ingredient lists of commercially available gluten-free and gluten-containing food products using the text mining technique. International Journal of Food Sciences and Nutrition 64:2, pages 217-222.
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