Charles S. Brennan

Amaranth, millet and buckwheat flours affect the physical properties of extruded breakfast cereals and modulates their potential glycaemic impact

C. Brennan, G. Roudaut, M. Brennan, 2012 .

The Effect of Astaxanthin-Rich Microalgae “Haematococcus pluvialis” and Wholemeal Flours Incorporation in Improving the Physical and Functional Properties of Cookies

Xin‐an Zeng, S. Mason, Xinbo Guo, 2017, Foods.