Instant quinoa prepared by different cooking methods and infrared-assisted freeze drying: Effects of variables on the physicochemical properties
Kai Chen, Min Zhang, Bhesh Bhandari, Jingjing Chen
Topics & Concepts
InstantFlavorFood scienceTexture (cosmology)ChemistryFreeze-dryingStarchDehydrationPorosityRaw materialChromatographyOrganic chemistryImage (mathematics)BiochemistryComputer scienceArtificial intelligenceFood composition and propertiesMicrobial Metabolites in Food BiotechnologySeed and Plant Biochemistry