EFFECT OF EXTRUSION ON THE PHYSICOCHEMICAL CHARACTERISTICS OF QUINOA FLOUR (Chenopodium quinoa Willd)

Autor: Cerón Fernandez, Claudia Lorena, Guerra Morcillo, Lina Vanessa, Legarda Guerrero, Jorge Anibal, Enriquez Collazos, Mario German, Pismag Portilla, Yamid

Publikováno v: Biotecnología en el Sector Agropecuario y Agroindustrial, Volume: 14, Issue: 2, Pages: 92-99, Published: DEC 2016
Biotechnology in the Agricultural and Agroindustrial Sector; Vol. 14 No. 2 (2016): July to December; 92-99
Biotecnología en el Sector Agropecuario y Agroindustrial; Vol. 14 Núm. 2 (2016): Julio a Diciembre; 92-99

Quinoa (Chenopodium quinoa willd) is a pseudocereal produced for many years in Andean regions and allows different transformations taking advantage of their nutritional qualities becoming it a food agribusiness alternative. Objective of this study wa

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::613bbb2037cee7fba49a60ba9190b15c
http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S1692-35612016000200011&lng=en&tlng=en