Proximate analysis, fatty acids and mineral composition of processed Moroccan Chenopodium quinoa Willd. and antioxidant properties according to the polarity
Author:
Publisher
Lavoisier
Subject
Complementary and alternative medicine,Pharmacology
Link
http://link.springer.com/content/pdf/10.1007/s10298-015-0931-5.pdf
Reference39 articles.
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3. Vaughan JG, Geissler, CA, Nicholson BE (2009) The new Oxford book of food plants. Oxford: Oxford University Press.
4. Miranda M, Vega-Gálvez A, López J, et al. (2010) Impact of airdrying temperature on nutritional properties, total phenolic content and antioxidant capacity of quinoa seeds (Chenopodium quinoa Willd.). Ind Crop Prod 3:258–63
5. Stikic R, Glamoclija D, Demin M, et al. (2012) Agronomical and nutritional evaluation of quinoa seeds (Chenopodium quinoa Willd.) as an ingredient in bread formulations. J Cereal Sci 2:132–8
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