Andean crops: kañiwa and tarwi flours used for the development of vegan gluten‐free muffins-Reference-Cited by-同舟云学术

Andean crops: kañiwa and tarwi flours used for the development of vegan gluten‐free muffins

Published:2022-07-24 Issue:15 Volume:102 Page:7282-7292
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Vidaurre‐Ruiz Julio¹²^ORCID,Vargas Roberth Junior Yurivilca¹,Alcázar‐Alay Sylvia¹,Encina‐Zelada Christian R¹³^ORCID,Cabezas Dario M¹⁴^ORCID,Correa María Jimena¹⁵^ORCID,Repo‐Carrasco‐Valencia Ritva¹²^ORCID

Affiliation:

1. Centro de Investigación e Innovación en Productos Derivados de Cultivos Andinos CIINCA Universidad Nacional Agraria La Molina Lima Peru

2. Departamento de Ingeniería de Alimentos y Productos Agropecuarios Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina Lima Peru

3. Departamento de Tecnología de Alimentos y Productos Agropecuarios Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina Lima Peru

4. CONICET (Consejo Nacional de Investigaciones Científicas y Técnicas) Godoy Cruz 2290, Ciudad Autónoma de Buenos Aires Buenos Aires Argentina

5. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (Facultad de Ciencias Exactas‐UNLP, CIC, CONICET) La Plata Argentina

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.12094

Reference41 articles.

1. Ethnobotany of cañihua (Chenopodium pallidicaule), rustic seed crop of the Altiplano

2. Dietary Fibre and Bioactive Compounds of Kernels

3. Cañahua (Chenopodium pallidicaule): A Promising New Crop for Arid Areas

4. Nutritional Value and Use of the Andean Crops Quinoa (Chenopodium quinoa) and Kañiwa (Chenopodium pallidicaule)

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