Seitan (Catalan Wikipedia)

Alcorta, Alexandra; Porta, Adrià; Tárrega, Amparo; Alvarez, María Dolores; Vaquero, M. Pilar «Foods for Plant-Based Diets: Challenges and Innovations» (en anglès). Foods, 10, 2, 2-2021, p. 293. DOI: 10.3390/foods10020293. PMC: PMC7912826. PMID: 33535684.

natursoy.com (Global: low place; Catalan: low place)

«Seitán - Natursoy» (en castellà). [Consulta: 20 octubre 2021].

nih.gov (Global: 5^th place; Catalan: 7^th place)

ncbi.nlm.nih.gov

Alcorta, Alexandra; Porta, Adrià; Tárrega, Amparo; Alvarez, María Dolores; Vaquero, M. Pilar «Foods for Plant-Based Diets: Challenges and Innovations» (en anglès). Foods, 10, 2, 2-2021, p. 293. DOI: 10.3390/foods10020293. PMC: PMC7912826. PMID: 33535684.

oed.com (Global: 743^rd place; Catalan: 1,047^th place)

Oxford English Dictionary. Entrada seitan, n. Dec. 2004. Edició en línia. Consulta del 19/02/2008.

oup.com (Global: 292^nd place; Catalan: 168^th place)

academic.oup.com

Shewry, P..R. «Journal of Esperimental Botany». Wheat, 4-2009.

sciencedirect.com (Global: 137^th place; Catalan: 79^th place)

Day, L.; Augustin, M. A.; Batey, I. L.; Wrigley, C. W. «Wheat-gluten uses and industry needs» (en anglès). Trends in Food Science & Technology, 17, 2, 01-02-2006, p. 82–90. DOI: 10.1016/j.tifs.2005.10.003. ISSN: 0924-2244.

shawellnessclinic.com (Global: low place; Catalan: low place)

«Propiedades y beneficios del seitan | SHA Magazine» (en castellà), 08-07-2014. [Consulta: 23 novembre 2021].

tritordeum.com (Global: low place; Catalan: low place)

«¿Sabías qué es el seitán? Origen, beneficios y formas de comerlo» (en castellà), 28-07-2017. Arxivat de l'original el 2021-10-07. [Consulta: 7 octubre 2021].

usv.ro (Global: low place; Catalan: low place)

fia.usv.ro

EL-CHAGHABY, Ghadir «[https://web.archive.org/web/20220123212744/http://www.fia.usv.ro/fiajournal NUTRITIONAL QUALITY, AMINO ACID PROFILES, PROTEIN DIGESTIBILITY CORRECTED AMINO ACID SCORES AND ANTIOXIDANT PROPERTIES OF FRIED TOFU AND SEITAN]». Journal of Faculty of Food Engineering, Volume XVIII, Issue 3, 27th setembre 2019, p. 176-190. Arxivat de l'original el 2022-01-23 [Consulta: 21 abril 2022].

vitonica.com (Global: low place; Catalan: low place)

Lara, Juan. «Todo sobre el seitán: propiedades, beneficios y uso en la cocina» (en castellà), 13-10-2016. [Consulta: 13 octubre 2021].

vivessa.net (Global: low place; Catalan: low place)

Vivessa. «Seitán - propiedades, historia, variedades, recetas» (en castellà), 08-12-2016. Arxivat de l'original el 2021-10-07. [Consulta: 7 octubre 2021].

web.archive.org (Global: 1^st place; Catalan: 1^st place)

«¿Sabías qué es el seitán? Origen, beneficios y formas de comerlo» (en castellà), 28-07-2017. Arxivat de l'original el 2021-10-07. [Consulta: 7 octubre 2021].
Vivessa. «Seitán - propiedades, historia, variedades, recetas» (en castellà), 08-12-2016. Arxivat de l'original el 2021-10-07. [Consulta: 7 octubre 2021].
EL-CHAGHABY, Ghadir «[https://web.archive.org/web/20220123212744/http://www.fia.usv.ro/fiajournal NUTRITIONAL QUALITY, AMINO ACID PROFILES, PROTEIN DIGESTIBILITY CORRECTED AMINO ACID SCORES AND ANTIOXIDANT PROPERTIES OF FRIED TOFU AND SEITAN]». Journal of Faculty of Food Engineering, Volume XVIII, Issue 3, 27th setembre 2019, p. 176-190. Arxivat de l'original el 2022-01-23 [Consulta: 21 abril 2022].

worldcat.org (Global: 4^th place; Catalan: 6^th place)

1964-, Purtí, Iona,. Proteínas sin carne : tofu, seitán y los nuevos alimentos vegetales de alto poder nutritivo (en castellà). Integral, 1997, p. 95-98. ISBN 84-7901-271-4.
Day, L.; Augustin, M. A.; Batey, I. L.; Wrigley, C. W. «Wheat-gluten uses and industry needs» (en anglès). Trends in Food Science & Technology, 17, 2, 01-02-2006, p. 82–90. DOI: 10.1016/j.tifs.2005.10.003. ISSN: 0924-2244.
Sudarshan R., Nadathur; Wanasundara, Janitha; Scanlin, Laurie. Sustainable Protein Sources (en anglès). Elsevier, 2017, p. 75. ISBN 978-0-12-802778-3.
Apper-Bossard, Emmanuelle; Feneuil, Aurélien; Wagner, Anne; Respondek, Frédérique «Use of vital wheat gluten in aquaculture feeds». Aquatic Biosystems, 9, 1, 2013, p. 21. DOI: 10.1186/2046-9063-9-21. ISSN: 2046-9063.
Tanada-Palmu, Patrícia Sayuri; Grosso, Carlos R.F. «Development and characterization of edible films based on gluten from semi-hard and soft Brazilian wheat flours (development of films based on gluten from wheat flours)». Ciência e Tecnologia de Alimentos, 23, 2, 8-2003, p. 264–269. DOI: 10.1590/s0101-20612003000200027. ISSN: 0101-2061.

Seitan (Catalan Wikipedia)

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nih.gov (Global: 5th place; Catalan: 7th place)

ncbi.nlm.nih.gov

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oup.com (Global: 292nd place; Catalan: 168th place)

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vivessa.net (Global: low place; Catalan: low place)

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worldcat.org (Global: 4th place; Catalan: 6th place)

businesswire.com (Global: 828^th place; Catalan: 1,283^rd place)

doi.org (Global: 2^nd place; Catalan: 4^th place)

efeverde.com (Global: low place; Catalan: 7,639^th place)

elmundo.es (Global: 258^th place; Catalan: 31^st place)

enciclopedia.cat (Global: 633^rd place; Catalan: 8^th place)

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oed.com (Global: 743^rd place; Catalan: 1,047^th place)

oup.com (Global: 292^nd place; Catalan: 168^th place)

sciencedirect.com (Global: 137^th place; Catalan: 79^th place)

web.archive.org (Global: 1^st place; Catalan: 1^st place)

worldcat.org (Global: 4^th place; Catalan: 6^th place)