Different breeding lines of quinoa significantly influence the quality of baked cookies and cooked grains-Reference-Cited by-同舟云学术

Different breeding lines of quinoa significantly influence the quality of baked cookies and cooked grains

Published:2022-11-04 Issue:12 Volume:87 Page:5225-5239
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Nalbandian Elizabeth¹,Pietrysiak Ewa¹,Murphy Kevin M.²,Ganjyal Girish M.¹^ORCID

Affiliation:

1. School of Food Science Washington State University Pullman Washington USA

2. Department of Crop and Soil Sciences Washington State University Pullman Washington USA

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16354

Reference82 articles.

1. AACC International.Approved methods of analysis (11th ed.) Method 08‐01.01. Ash‐Basic method. Approved April 13 1961. Method 30‐25.01. Crude fat in wheat corn and soy flour feeds and mixed feeds. Approved April 13 1961 Method 44‐15.02. Moisture–air‐oven methods. Approved October 30 1975. Method 46‐30.01. Crude protein–combustion method. Approved November 8 1995. Available online only. AACCI: St. Paul MN.

2. Assessment of Proximate Compositions and Functional Properties of Blends of Broken Rice and Wheat Flours

3. Physicochemical Characterization of Different Varieties of Quinoa

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