Results 151 to 158 of about 118,009 (158)

Physicochemical properties of quinoa flour as affected by starch interactions

Food Chemistry, 2017
Guantian Li, Fan Zhu
exaly  

Physicochemical characterization of quinoa () flour and isolated starch

Food Chemistry, 2019
Mario Enrique Rodriguez-Garcia, Brenda Contreras-Jiménez   +1 more
exaly  

Chemical, fatty acid, polyphenolic profile, techno-functional and antioxidant properties of flours obtained from quinoa ( Willd) seeds

Industrial Crops and Products, 2018
Javier Fontecha, Manuel Viuda-Martos, Marika Pellegrini   +2 more
exaly  

Physicochemical and functional properties of isolated starch and their correlation with flour from the Andean Peruvian quinoa varieties

International Journal of Biological Macromolecules, 2020
Gabriela T Pérez, Ritva Repo, María Eugenia Steffolani   +2 more
exaly  

Detection of quinoa flour adulteration by means of FT-MIR spectroscopy combined with chemometric methods

Food Chemistry, 2019
Silvio D Rodriguez
exaly  

Influence of Quinoa Flour on Quality Characteristics of Cookie, Bread and Chinese Steamed Bread

Journal of Texture Studies, 2015
Fan Zhu
exaly  

Dough and Breadmaking Properties of Wheat Flour Substituted by 10% with Germinated Quinoa Flour

Food Science and Technology International, 2005
N Morita
exaly  

Effect of quinoa flour on baking performance, antioxidant properties and digestibility of wheat bread

Food Chemistry, 2019
Zhi-Gang Luo, Zhigang Xiao, Xiaojuan Xu
exaly