Innovatively processed quinoa ( Chenopodium quinoa W illd.) food: chemistry, structure and end‐use characteristics-Reference-Cited by-同舟云学术

Innovatively processed quinoa ( Chenopodium quinoa W illd.) food: chemistry, structure and end‐use characteristics

Author:

Kuktaite Ramune¹^ORCID,Repo‐Carrasco‐Valencia Ritva²^ORCID,Mendoza Cesar CH²,Plivelic Tomás S³,Hall Stephen⁴⁵,Johansson Eva¹^ORCID

Affiliation:

1. Department of Plant Breeding Swedish University of Agricultural Sciences (SLU Alnarp) Lomma Sweden

2. CIINCA (Center of Innovation for Andean Grains) Universidad Nacional Agraria La Molina Lima Peru

3. MAX IV Laboratory Lund University Lund Sweden

4. Division of Solid Mechanics Lund University Lund Sweden

5. Lund Institute of Advanced Neutron and X‐ray Science (LINXS) Lund Sweden

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

Reference46 articles.

3. USDA 2115.National Nutrient Database for Standard Reference Release 28. Basic Reports. US Department of Agriculture Washington DC(2019).

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