Protein and lipid enrichment of quinoa (cv.Titicaca) by dry fractionation. Techno-functional, thermal and rheological properties of milling fractions-Reference-Cited by-同舟云学术

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Protein and lipid enrichment of quinoa (cv.Titicaca) by dry fractionation. Techno-functional, thermal and rheological properties of milling fractions

Published:2020-08 Issue: Volume:105 Page:105770
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Solaesa Ángela García,Villanueva Marina,Vela Antonio J.,Ronda Felicidad

Funder

Ministerio de Economía y Competitividad

FEDER

Junta de Castilla y León

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference45 articles.

1. AACC international methods, 44-19.01. Moisture-Air-Oven method;AACC,1999

2. AACC international method, 76-31.01. Determination of damaged starch-spectrophotometric method;AACC,2014

3. AACC International methods, 76–21.02. General Pasting Method for Wheat or Rye Flour or Starch Using the Rapid Visco Analyser;AACC,2017

4. Impact of variety type and particle size distribution on starch enzymatic hydrolysis and functional properties of tef flours;Abebe;Carbohydrate Polymers,2015

5. Quinoa (Chenopodium quinoa Willd.): Composition, chemistry, nutritional, and functional properties;Abugoch James,2009

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