Chemical, fatty acid, polyphenolic profile, techno-functional and antioxidant properties of flours obtained from quinoa (Chenopodium quinoa Willd) seeds
Author:
Funder
Ministerio de Economía, de Industria y Competitividad
Publisher
Elsevier BV
Subject
Agronomy and Crop Science
Reference54 articles.
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2. Stability of quinoa flour proteins (Chenopodium quinoa Willd.) during storage;Abugoch;Int. J. Food Sci. Technol.,2009
3. Physicochemical and functional properties of Chenopodium quinoa starch;Ahamed;Carb. Pol.,1996
4. Physicochemical characterization of different varieties of quinoa;Aluwi;Cereal Chem. J.,2017
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