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

Trends in Food Science and Technology

Volumn 21, Issue 2, 2010, Pages 106-113

  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

[No Author keywords available]

Indexed keywords

CELIAC DISEASE; GLUTEN-FREE; HIGH QUALITY; NUTRITIONAL QUALITIES; NUTRITIVE VALUES;

NUTRIENTS;

AMARANTHUS CAUDATUS; CHENOPODIUM QUINOA;

EID: 75549085105     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2009.10.014     Document Type: Review

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