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For: Bringas‐Gonzalez V, Contreras‐Oliva A, López‐Espíndola M, Bello‐Pérez LA, Herrera‐Corredor JA. Familiarity, attitudes and behaviours as key factors to explore plantain and amaranth flours as potential ingredients for sandwich bread. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15284] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]

For:	Bringas‐Gonzalez V, Contreras‐Oliva A, López‐Espíndola M, Bello‐Pérez LA, Herrera‐Corredor JA. Familiarity, attitudes and behaviours as key factors to explore plantain and amaranth flours as potential ingredients for sandwich bread. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15284] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]

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Bringas‐González V, Bello‐Pérez LA, Contreras‐Oliva A, López‐Espíndola M, Herrera‐Corredor JA. Plantain and amaranth flours as sources of polyphenols and dietary fiber for bread formulations. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16791] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]