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

International Journal of Food Sciences and Nutrition

Volumn 60, Issue SUPPL.4, 2009, Pages 240-257

  Alvarez Jubete, L ^a,b   Arendt, E K ^b   Gallagher, E ^a  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Bread; Chemical composition; Coeliac disease; Gluten free; Nutritive value

Indexed keywords

FATTY ACID; GLUTEN; MINERAL; STARCH;

AMARANTHUS; ARTICLE; BREAD; CEREAL; CHEMISTRY; CHENOPODIUM QUINOA; COMPARATIVE STUDY; COOKING; DIETARY FIBER; FAGOPYRUM; FAT INTAKE; FOOD HANDLING; FUNCTIONAL FOOD; GLUTEN FREE DIET; METABOLISM; NUTRITIONAL VALUE; PLANT; PLANT SEED; PROTEIN INTAKE;

AMARANTHUS; BREAD; CEREALS; CHENOPODIUM QUINOA; COOKERY; DIET, GLUTEN-FREE; DIETARY FATS; DIETARY FIBER; DIETARY PROTEINS; FAGOPYRUM; FATTY ACIDS; FOOD HANDLING; FUNCTIONAL FOOD; GLUTENS; MINERALS; NUTRITIVE VALUE; PLANT SHOOTS; SEEDS; STARCH;

AMARANTHUS CAUDATUS; CHENOPODIUM QUINOA;

EID: 69749115535     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480902950597     Document Type: Article

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