References
[1] Léder, F. (2003). New product development opportunities for traditional cereals. Journal of Food Investigation, 49: 238-243.
[2] Pol, K., Graaf de K., Diepeveen-de Bruin M., Balvers, M., Mars, M. (2020). The effect of replacing sucrose with L-arabinose in drinks and cereal foods on blood glucose and plasma insulin responses in healthy adults. Journal of Functional Foods, 73: 1-9.
[3] Saura, J. R., Reyes-Menendez, A., Thomas, S. B. (2020). Gaining a deeper understanding of nutrition using social networks and user-generated content. Internet Interventions, 20: 1-9.
[4] Hardy, D. S., Garvin, J. T., Xu. H. (2020). Carbohydrate quality, glycaemic index, glycaemic load and cardio metabolic risks in the US, Europe and Asia: A dose-response meta-analysis. Nutrition, Metabolism & Cardiovascular Diseases, 30: 853-871.
[5] Esfandi, R., Walters, M. E., Tsopmo, A. (2019). Antioxidant properties and potential mechanisms of hydrolyzed proteins and peptides from cereals. Heliyon, 5: 1-26.
[6] Ballester-Sánchez, J., Fernández-Espinar, M. T., Haros, C. M. (2020). Isolation of red quinoa fibre by wet and dry milling and application as a potential functional bakery ingredient. Food Hydrocolloids, 101: 1-9.
[7] Alqudah, A. M., Sallam, A., Baenziger, P. S., Börner, A. (2020). GWAS: Fast-forwarding gene identification and characterization in temperate cereals: lessons from Barley—A review. Journal of Advanced Research, 22: 119-135.
[8] Oliveira, L. C., Alencar, N. M. M., Steel, C. J. (2018). Improvement of sensorial and technological characteristics of extruded breakfast cereals enriched with whole grain wheat flour and jabuticaba (Myrciaria cauliflora) peel. LWT—Food Science and Technology, 90: 207-214.
[9] Jonsson, K., Andersson, R., Knudsen, K. E. B., Hallmans, G., Hanhineva, K., Katina, K., Kolehmainen, M., Kyro, C., Langton, M., Nordlund, E., Laerke, H. N., Olsen, A., Poutanen, K., Tjonneland, A., Landberg, R. (2018). Rye and health—Where do we stand and where do we go? Trends in Food Science & Technology, 79: 78-87.
[10] Hakala, K., Jauhiainen, L., Rajala, A. A., Jalli, M., Kujala, M., Laine, A. (2020). Different responses to weather events may change the cultivation balance of spring barley and oats in the future. Field Crops Research, 259: 1-10.
[11] Rodler, I. (2005). Nutrient table. Medicina könyvkiadó Rt. Budapest./book/1-765.
[12] Huda, N., Lu, S., Jahan, T., Ding, M., Jha, R., Zhang, K., Zhang, W., Georgiev, M. I., Park, S. U., Zhou, M. (2020). Treasure from garden: Bioactive compounds of buckwheat. Food Chemistry, 335: 1-14.
[13] Kimbell, V. (2018). Sourdough school. Csipetkiadó./book/, 33-34.