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Effect of processing on the contents of amino acids and fatty acids, and glucose release from the starch of quinoa
The effects of processing on the content of amino acids and fatty acids and the release of glucose from quinoa grains were evaluated in this paper. The processes included dehulling, boiling, extrusion, heating under pressure, and baking (infrared heating). The retention rate (AR) of essential amino...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7500770/ https://www.ncbi.nlm.nih.gov/pubmed/32994949 http://dx.doi.org/10.1002/fsn3.1775 |