Agronomical and nutritional evaluation of quinoa seeds (Chenopodium quinoa Willd.) as an ingredient in bread formulations

By R. Stikić, D. Glamoclija, M. Demin, B. Vucelic-Radovic, Z. Jovanović, D. Milojković-Opsenica, Sven-Erik Jacobsen, M. Milovanović. 2012

282 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/c743dcf7fca8634a6243a872852aeb858f6c5eb1

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. S. Graeff‐Hönninger
2. Benjamin Mast
3. Sebastian Munz
4. P. M. Nkebiwe
5. Achim Präger

Citations in the corpus

• Yield and Quality Characteristics of Different Quinoa (Chenopodium quinoa Willd.) Cultivars Grown under Field Conditions in Southwestern Germany (2018, background): “In accordance with literature [50,54], the most abundant were glutamic acid and aspartic acid showing cultivar mean values of 8.”