Subject
Molecular Biology,General Medicine,Biochemistry,Structural Biology
Reference30 articles.
1. Influence of quinoa flour on quality characteristics of cookie, bread, and Chinese steamed bread;Wang;J. Texture Stud.,2015
2. Quinoa (Chenopodium quinoa Willd.): composition, chemistry, nutritional, and functional properties;Abugoch;Adv. Food Nutr. Res.,2009
3. Rheological properties of starches from grain amaranth and their relationship to starch structure;Kong;Starch,2010
4. Characteristics of starch from eight quinoa lines;Lindeboom;Cereal Chem.,2005
5. Formulation and quality attributes of quinoa food products;Wang;Food Bioprocess Technol.,2016
Cited by
32 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Ultrasound modified millet starch: Changes in functional, pasting, thermal, structural, in vitro digestibility properties, and potential food applications;Food Hydrocolloids;2024-08
2. The finger millet (Eleusine coracana Gaertn) from the Tibet Plateau area of China: relationship between physicochemical, in vitro digestibility and rheology;Journal of Food Measurement and Characterization;2024-05-07
3. Enhancing the anti-thixotropic properties of waxy maize starch modified by different α-amylases and its underlying molecular mechanism;International Journal of Biological Macromolecules;2024-05
4. V-type granular starches prepared by maize starches with different amylose contents: An investigation in structure, physicochemical properties and digestibility;International Journal of Biological Macromolecules;2024-05
5. Impact of Corn Starch Molecular Structures on Texture, Water Dynamics, Microstructure, and Protein Structure in Silver Carp (Hypophthalmichthys molitrix) Surimi Gel;Foods;2024-02-23