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For: Carmona‐Garcia R, Agama‐Acevedo E, Pacheco‐Vargas G, Bello‐Perez LA, Tovar J, Alvarez‐Ramirez J. Pregelatinised amaranth flour as an ingredient for low‐fat gluten‐free cakes. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15589] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]

For:	Carmona‐Garcia R, Agama‐Acevedo E, Pacheco‐Vargas G, Bello‐Perez LA, Tovar J, Alvarez‐Ramirez J. Pregelatinised amaranth flour as an ingredient for low‐fat gluten‐free cakes. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15589] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]

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Cited by Other Article(s)

Tamilselvan T, Sharma S, Thomas PE, Goyal K, Prabhasankar P. Role of hydrocolloids in improving the rheology, quality characteristics and microstructure of gluten free proso millet bread. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16058] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]