[1]
Ramesh, D. and Prakash, J. 2021. Effect of Differential Sieving of Amaranth, Buckwheat and Quinoa Flours on Antioxidant Properties of Flour Fractions. The Indian Journal of Nutrition and Dietetics. 58, 1 (Mar. 2021), 41–53. DOI:https://doi.org/10.21048/IJND.2021.58.1.25825.