Litcius/Paper detail

Changes in chemical and anti-nutritional properties of pasta enriched with raw and germinated quinoa (Chenopodium quinoa Willd.) flours

Berat Demir, Nermin Bilgiçli

2020Journal of Food Science and Technology81 citationsDOIOpen Access PDF

Topics & Concepts

Chenopodium quinoaFood sciencePhytic acidGerminationChemistryRaw materialAgronomyBiologyOrganic chemistrySeed and Plant BiochemistryFood composition and propertiesAgriculture Sustainability and Environmental Impact
Changes in chemical and anti-nutritional properties of pasta enriched with raw and germinated quinoa (Chenopodium quinoa Willd.) flours | Litcius