Changes of components and organizational structure induced by different milling degrees on the physicochemical properties and cooking characteristics of quinoa
Chong Wang, Hongwei Cao, Pengsheng Wang, Zhihua Dai, Xiao Guan, Kai Huang, Yu Zhang, Hongdong Song
Topics & Concepts
AmylopectinCrystallinityAmyloseStarchMicrostructureRheologyMaterials scienceDynamic mechanical analysisChemical engineeringChenopodium quinoaFood scienceChemistryComposite materialPolymerEngineeringSeed and Plant BiochemistryFood composition and propertiesMicrobial Metabolites in Food Biotechnology