Tópico: Life Sciences Agricultural and Biological Sciences Food Science Seed and Plant Biochemistry
Tópico: Amaranth
Autor: Franklyn Zapana
Autor: Julio Vidaurre‐Ruiz
Ejemplares similares: Andean Ancient Grains: Nutritional Value and Novel Uses
- Making Nuggets with gluten y Andean flour in Puno region
- Elaboración de cup – cakes con sustitución parcial de harina de trigo con harina de quinua (Chenopodium quinoa), kiwicha (Amaranthus caudatus), cañihua (Chenopodium pallidicaule) y sustitución de grasa por gomas de linaza (Linum usitatissimum) y chía (Salvia hispánica)
- Study of the puffing process of amaranth seeds by dielectric spectroscopy
- Emerging Opportunities for Expanded Cereals and Andean Grains for the Development of Innovative Foods
- Composición proximal y propiedades funcionales del surimi liofilizado de Dosidicus gigas “ calamar gigante”
- Microencapsulation of flax oil with zein using spray and freeze drying
Ejemplares similares: Exploring the Future of Extrusion with Andean Grains: Macromolecular Changes, Innovations, Future Trends and Food Security
- Structural, chemical and technofunctional properties pectin modification by green and novel intermediate frequency ultrasound procedure
- Study of the puffing process of amaranth seeds by dielectric spectroscopy
- Feasibility of using spectral profiles for modeling water activity in five varieties of white quinoa grains
- Making Nuggets with gluten y Andean flour in Puno region
- Physical, chemical and nutritional characteristics of puffed quinoa
- Emerging Opportunities for Expanded Cereals and Andean Grains for the Development of Innovative Foods