Proteins of Amaranth (Amaranthusspp.), Buckwheat (Fagopyrumspp.), and Quinoa (Chenopodiumspp.): A Food Science and Technology Perspective
Author:
Affiliation:
1. Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition; Research Centre (LFoRCe), KU Leuven; Kasteelpark Arenberg 20 B-3001 Leuven Belgium
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1541-4337.12240/fullpdf
Reference207 articles.
1. Quinoa (Chenopodium quinoa Willd.): composition, chemistry, nutritional, and functional properties;Abugoch James;Adv Food Nutr Res,2009
2. Influence of the extracting solvent upon the structural properties of amaranth (Amaranthus hypochondriacus) glutelin;Abugoch James;J Agric Food Chem,2003
3. Study of some physicochemical and functional properties of quinoa (Chenopodium quinoa Willd) protein isolates;Abugoch James;J Agric Food Chem,2008
4. Stability of quinoa flour proteins (Chenopodium quinoa Willd.) during storage;Abugoch James;Intl J Food Sci Tech,2009
5. Influence of pH on structure and function of amaranth (Amaranthus hypochondriacus) protein isolates;Abugoch James;Cereal Chem,2010
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