Stability of quinoa flour proteins (Chenopodium quinoaWilld.) during storage
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2009.02023.x/fullpdf
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3. Amino acid analysis by high-performance liquid chromatography after derivatization with diethyl ethoximethylenemalonate;Alaiz;Journal of Chromatography,1992
4. Food components in fractions of Quinoa seed;Ando;Food Science Technology Research,2002
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