Results 141 to 150 of about 118,009 (158)

Stability of quinoa flour proteins (Chenopodium quinoa Willd.) during storage [PDF]

open access: yesInternational Journal of Food Science and Technology, 2009
P>The amino acid composition and the physicochemical and functional properties of quinoa flour proteins (QFP) were evaluated during storage (at 20, 30 and 40 degrees C).
Lilian Abugoch   +2 more
exaly   +2 more sources
Some of the next articles are maybe not open access.

Related searches:

Effects of quinoa flour ( Willd) substitution on wheat flour characteristics

Current Research in Food Science, 2023
Qianyun Ma   +2 more
exaly  

Home - About - Disclaimer - Privacy