Comparison of the Chemical and Technological Characteristics of Wholemeal Flours Obtained from Amaranth (Amaranthus sp.), Quinoa (Chenopodium quinoa) and Buckwheat (Fagopyrum sp.) Seeds

A sound fundamental knowledge of the seed and flour characteristics of pseudocereals is crucial to be able to promote their industrial use. As a first step towards a more efficient and successful application, this study focuses on the seed characteristics, chemical composition and technological prop...

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Detalles Bibliográficos
Autores principales: De Bock, Phara, Daelemans, Lori, Selis, Lotte, Raes, Katleen, Vermeir, Pieter, Eeckhout, Mia, Van Bockstaele, Filip
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8003493/
https://www.ncbi.nlm.nih.gov/pubmed/33808595
http://dx.doi.org/10.3390/foods10030651

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8003493/
https://www.ncbi.nlm.nih.gov/pubmed/33808595
http://dx.doi.org/10.3390/foods10030651

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