المؤلفون: Paśko, Paweł^{Aff1, IDs11130024011390_cor1}, Galanty, Agnieszka, Ramos-Zambrano, Emilia, Ayala, Alma Leticia Martinez, Delgado, Efren^{Aff4, Aff5}, Argasińska, Joanna Gdula-, Zagrodzki, Paweł, Podsiadły, Robert, Deutsch, Joseph, Gorinstein, Shela^{Aff8, IDs11130024011390_cor10}

المصدر: Plant Foods for Human Nutrition. 79(1):151-158

المؤلفون: Langyan, Sapna^{Aff1, IDs1194702303109x_cor1}, Khan, Fatima Nazish, Kumar, Ashok

المصدر: Food and Bioprocess Technology: An International Journal. 17(3):571-590

المؤلفون: Rakhmankulova, Z. F.^{Aff1, IDS1021443723601349_cor1}, Shuyskaya, E. V., Prokofieva, M. Yu., Saidova, L. T., Voronin, P. Yu.

المصدر: Russian Journal of Plant Physiology. 70(6)

المؤلفون: Rakhmankulova, Z. F., Shuyskaya, E. V., Prokofieva, M. Yu., Saidova, L. T., Voronin, P. Yu.

المصدر: Russian Journal of Plant Physiology; Dec2023, Vol. 70 Issue 6, p1-12, 12p

مصطلحات موضوعية: QUINOA, HIGH temperatures, AMARANTHS, PHOTOSYNTHESIS, OXIDATIVE stress, THERMAL stability

المؤلفون: Choque Delgado, Grethel Teresa, Carlos Tapia, Katerin Victoria, Pacco Huamani, Maria Cecilia, Hamaker, Bruce R.

المصدر: Critical Reviews in Food Science & Nutrition; 2023, Vol. 63 Issue 29, p9634-9647, 14p

مصطلحات موضوعية: QUINOA, INDUSTRIAL property, EDIBLE plants, INDUSTRIAL capacity, FUNCTIONAL foods, PLANT growth

Alternate Title: Investigating the physicochemical and textural characteristics of semi-volume Barbari bread containing whole meal flour and malt flour of cereal and pseudo cereal. (English)

المؤلفون: پریوش سادات علوی, علیرضا فرجی, فریبا نقیپور

المصدر: Journal of Food Science & Technology (2008-8787); Nov2023, Vol. 20 Issue 141, p128-142, 15p

مصطلحات موضوعية: FARM produce, SUSTAINABLE agriculture, AGRICULTURAL productivity, WHEAT products, QUINOA, FLOUR, ACCEPTANCE sampling, AMARANTHS

المؤلفون: Farah, Silvia, Bailey, Jannika, Mezzatesta, Pablo, Raimondo, Emilia

المصدر: Biology & Life Sciences Forum; 2023, Vol. 25 Issue 1, p16, 6p

مصطلحات موضوعية: QUINOA, CHIA, SNACK foods, AMARANTHS, RICE flour, FLOUR, FATTY acids, DIETARY fiber

المؤلفون: Sharma, Anamika^Aff5, Alam, Masud^Aff5, Pant, Kirty^Aff5, Nanda, Vikas^Aff5

المساهمون: Majid, Ishrat, editor^Aff1, Kehinde, Bababode Adesegun, editor^Aff2, Dar, Basharat, editor^Aff3, Nanda, Vikas, editor^Aff4

المصدر: Advances in Plant Sprouts : Phytochemistry and Biofunctionalities. :127-151

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Alternate Title: Feasibility of using Andean pseudo-cereals in the development of energy bar. (English)

المؤلفون: Aponte, Edwin, Franco-Crespo, Christian, Jácome, Andrés

المصدر: Revista CIENCIA UNEMI; sep-dic2023, Vol. 16 Issue 43, p1-10, 10p

مصطلحات موضوعية: CONSUMER preferences, ALTERNATIVE grains, WHEY products, AMARANTHS, NUTRITIONAL value, QUINOA, OATS