The gluten structure, starch digestibility and quality properties of pasta supplemented with native or germinated quinoa flour
Bao Xing, Zhuo Zhang, Manli Zhu, Cong Teng, Liang Zou, Rui Liu, Lizhen Zhang, Xiushi Yang, Guixing Ren, Peiyou Qin
Topics & Concepts
GlutenStarchGerminationFood scienceChenopodium quinoaProtein qualityChemistryWheat flourGluten freeProtein digestibilityAgronomyBiologySeed and Plant BiochemistryFood composition and propertiesMicrobial Metabolites in Food Biotechnology