RAMESH, D.; PRAKASH, J. Effect of Differential Sieving of Amaranth, Buckwheat and Quinoa Flours on Antioxidant Properties of Flour Fractions. The Indian Journal of Nutrition and Dietetics, [S. l.], v. 58, n. 1, p. 41–53, 2021. DOI: 10.21048/IJND.2021.58.1.25825. Disponível em: https://www.informaticsjournals.com/index.php/ijnd/article/view/25825. Acesso em: 7 may. 2024.