Protein and lipid enrichment of quinoa (cv.Titicaca) by dry fractionation. Techno-functional, thermal and rheological properties of milling fractions
Ángela García Solaesa, Marina Villanueva, Antonio J. Vela, Felicidad Ronda
Topics & Concepts
FractionationRheologyFood scienceStarchChemistryAmyloseFraction (chemistry)Chenopodium quinoaComposition (language)Particle sizeMaterials scienceChromatographyComposite materialPhysical chemistryLinguisticsPhilosophySeed and Plant BiochemistryFood composition and propertiesMicrobial Metabolites in Food Biotechnology