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Quinoa flour functional properties

Some functional properties of quinoa flour and of each component of QS are described below and are shown synoptically in Table 1.10. [Pg.21]

Some functional properties of quinoa flour have been described, mainly solubility, WHC, gelation, and foaming and emulsifying capacity. [Pg.21]

Ogungbenle, H. (2003). Nutritional evaluation and functional properties of quinoa (Chenopodium quinoa) flour. Int. ]. Food Sci. Nutr. 54,153-158. [Pg.29]

See other pages where Quinoa flour functional properties is mentioned: [Pg.1]    [Pg.21]    [Pg.21]    [Pg.22]    [Pg.897]   
See also in sourсe #XX -- [ Pg.22 ]



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