Extrusion characteristics of ten novel quinoa breeding lines-Reference-Cited by-同舟云学术

Extrusion characteristics of ten novel quinoa breeding lines

Published:2022-11-16 Issue:12 Volume:87 Page:5349-5362
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Richter Jana K.¹^ORCID,Pietrysiak Ewa¹,Ek Pichmony¹²^ORCID,Dey Debomitra¹^ORCID,Gu Bon‐Jae¹³,Ikuse Marina¹,Nalbandian Elizabeth¹,Żak Angelika¹,Ganjyal Girish M.¹^ORCID

Affiliation:

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

2. Faculty of Chemical and Food Engineering Institute of Technology of Cambodia Phnom Penh Cambodia

3. Department of Food Science and Technology Kongju National University Yesan Chungnam Republic of Korea

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16360

Reference68 articles.

1. Physical features, phenolic compounds, betalains and total antioxidant capacity of coloured quinoa seeds (Chenopodium quinoa Willd.) from Peruvian Altiplano

2. Expansion Characteristics of Extruded Corn Grits

3. Physicochemical Characterization of Different Varieties of Quinoa

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