Evaluation of Texture Differences among Varieties of Cooked Quinoa-Reference-Cited by-同舟云学术

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Evaluation of Texture Differences among Varieties of Cooked Quinoa

Published:2014-10-10 Issue:11 Volume:79 Page:S2337-S2345
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Wu Geyang¹,Morris Craig F.²,Murphy Kevin M.³

Affiliation:

1. School of Food Science; Washington State Univ; Pullman WA 99164 U.S.A

2. USDA-ARS Western Wheat Quality Laboratory; E-202 Food Quality Building; Washington State Univ; Pullman WA 99164 U.S.A

3. Dept. of Crop and Soil Sciences; Washington State Univ; Pullman WA 99164 U.S.A

Publisher

Wiley

Subject

Food Science

Reference46 articles.

1. AACC Intl 2012 Approved methods of analysis

2. Stability of quinoa flour proteins (Chenopodium quinoa Willd.) during storage;Abugoch;Intl J Food Sci Technol,2009

3. Study of some physicochemical and functional properties of quinoa (Chenopodium quinoa Willd) protein isolates;Abugoch;J Agric Food Chem,2008

4. Chapter 1: quinoa (Chenopodium quinoa Willd.);Abugoch;Adv Food Nutr Res,2009

5. Physicochemical and functional properties of Chenopodium quinoa starch;Ahamed;Carbohydr Polym,1996

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