Physicochemical properties of quinoa flour as affected by starch interactions.

@article{Li2017PhysicochemicalPO,
  title={Physicochemical properties of quinoa flour as affected by starch interactions.},
  author={Guantian Li and Fan Zhu},
  journal={Food chemistry},
  year={2017},
  volume={221},
  pages={
          1560-1568
        }
}
There has been growing interest in whole grain quinoa flour for new product development due to the unique nutritional benefits. The quality of quinoa flour is much determined by the properties of its major component starch as well as non-starch components. In this study, composition and physicochemical properties of whole grain flour from 7 quinoa samples have been analyzed. Flour properties have been correlated to the flour composition and the properties of isolated quinoa starches through… CONTINUE READING
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