Development of physical process for quinoa fractionation and targeted separation of germ with physical, chemical and SEM studies-Reference-Cited by-同舟云学术

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Development of physical process for quinoa fractionation and targeted separation of germ with physical, chemical and SEM studies

Published:2021-04 Issue: Volume:141 Page:110957
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Ray Amrita,Inamdar Aashitosh A.,Sakhare Suresh D.^ORCID,Srivastava Alok Kumar

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

1. Approved methods of analysis;AACC International,2012

2. Chemical and technological evaluation of quinoa (Chenopodium quinoa Willd) cultivated in Egypt;Abdellatif;Acta Scientific Nutritional Health,2018

3. Food components in fractions of quinoa seed;Ando;Food Science and Technology Research,2002

4. Official methods of analysis of AOAC international;AOAC International,2016

5. Physicochemical characterization of quinoa (Chenopodium quinoa) flour and isolated starch;Contreras-Jiménez;Food Chemistry,2019

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1. Effect of a novel high‐fibre component from quinoa on the properties of bread‐making;International Journal of Food Science & Technology;2024-08-06

2. Quinoa and its Co-Products as Ingredients for the Development of Dairy Analogs and Hybrid Dairy Products;Current Food Science and Technology Reports;2024-07-09

3. Analysis of quinoa roller millstreams: Physical, chemical, and functional properties;Journal of Cereal Science;2024-05

4. Pre and post milling fortification of iron and zinc on physical, nutrition, rheological and storage properties of wheat flour;Journal of Cereal Science;2024-03

5. Modifying structural and techno-functional properties of quinoa proteins through extraction techniques and modification methods;Trends in Food Science & Technology;2024-01

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