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    • Stability of quinoa flour proteins (Chenopodium quinoa Willd.) during storage 

      Abugoch James, Lilian; Castro Montero, Eduardo; Tapia Villanueva, Cristián; Añon, María Cristina; Gajardo Repetto, Pilar Inés; Villarroel Véliz, Andrea Carolina (WILEY-BLACKWELL PUBLISHING, 2009-10)
      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). Quinoa flour showed a protein content of 14.2 +/- ...