Malting process as an alternative to obtain high nutritional quality quinoa flour-Reference-Cited by-同舟云学术

Malting process as an alternative to obtain high nutritional quality quinoa flour

Published:2019-11 Issue: Volume:90 Page:102858
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Aguilar Julio,Miano Alberto Claudio,Obregón Jesús,Soriano-Colchado José,Barraza-Jáuregui Gabriela

Funder

Universidad Nacional de Trujillo

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference30 articles.

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3. Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking;Alvarez-Jubete;Food Chem.,2010

4. Efecto de la germinación y cocción en las propiedades nutricionales de tres variedades de quinua (Chenopodium quínoa Willd.);Antezana;Revista Invest. Altoandinas - J. High Andean Res.,2015

5. Extracción y caracterización del almidón de tres variedades de quinua (Chenopodium quinoa Willd) negra collana, pasankalla roja y blanca junín;Arzapalo Quinto;Rev. Soc. Quim. del Perú,2015

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