Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking
L. Alvarez-Jubete, Wijngaard, E.K. Arendt, E. Gallagher
Tecnología
Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations
Laura Alvarez-Jubete, Mark Auty, Elke K. Arendt, Eimear Gallagher
Nutritive value of pseudocereals and their increasing use as functional glutenfree ingredients
L. Alvarez-Jubete, E.K. Arendt and E. Gallagher
Studies on Chenopodium quinoa and Amaranthus paniculatas starch as biodegradable fillers in LDPE films
N. Thoufeek Ahamed, R.S. Singhal, P.R. Kulkami, D. D. Kale & Mohinder Palb
Physicochemical and functional properties of Chenopodium quinoa starch
N. Thoufeek Ahamed, Rekha S. Singhal, Pushpa R. Kulkami & Mohinder Palb
Study of Some Physicochemical and Functional Properties of Quinoa (Chenopodium Quinoa Willd) Protein Isolates
Lilian E. Abugoch, Nalda Romero, Cristian A. Tapia, Jorge Silva, Mónica Rivera
Chenopodium quinoa Willd
Webpage produced by Purdue University NewCROP Center. Includes articles about production, trade and quinoa-growing
Quinoa (Chenopodium quinoa Willd.): Composition, Chemistry, Nutritional, and Functional Properties
Lilian E. Abugoch James.
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