Microwave Modification of Quinoa Grains at Constant and Varying Water Content Modulates Changes in Structural and Physico-Chemical Properties of the Resulting Flours

Microwave-assisted heat moisture treatment (MWT) was applied to quinoa grains, a nutritious gluten-free pseudocereal of great interest in food product development, to achieve the physical modification of the quinoa flour. The effect of treating quinoa grains at different initial water contents (WC;...

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Detalles Bibliográficos
Autores principales: Vicente, Ainhoa, Villanueva, Marina, Caballero, Pedro A., Muñoz, José María, Ronda, Felicidad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10093526/
https://www.ncbi.nlm.nih.gov/pubmed/37048243
http://dx.doi.org/10.3390/foods12071421

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10093526/
https://www.ncbi.nlm.nih.gov/pubmed/37048243
http://dx.doi.org/10.3390/foods12071421

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