A review on amaranth protein: composition, digestibility, health benefits and food industry utilisation

Sílvia Letícia Rivero Meza(Universidade Federal de Pelotas), Maurício de Oliveira(Universidade Federal de Pelotas), César Augusto Gaioso(Universidade Federal de Pelotas), Chirle de Oliveira Raphaelli(Universidade Federal de Pelotas), Adriano Hirsch Ramos(Universidade Federal de Pelotas), Lázaro da Costa Corrêa Cañizares(Universidade Federal de Pelotas), Yanira Estrada(Centro de Edafología y Biología Aplicada del Segura), Isabel Egea(Centro de Edafología y Biología Aplicada del Segura), Francisco Pardo(Centro de Edafología y Biología Aplicada del Segura), Betina Bueno Peres(Universidade Federal de Pelotas)
International Journal of Food Science & Technology
September 5, 2022
10.1111/ijfs.16056
Cited by 42

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