Rheological properties of quinoa-based gels. An alternative for vegan diets
Manuel Félix, Zulema Camacho-Ocaña, María Luisa López‐Castejón, Manuela Ruiz Domı́nguez
Topics & Concepts
RheologyViscoelasticityStarchChemistryDispersion (optics)Food scienceChemical engineeringMaterials scienceComposite materialOpticsPhysicsEngineeringFood composition and propertiesPolysaccharides Composition and ApplicationsSeed and Plant Biochemistry