Protein and lipid enrichment of quinoa (cv.Titicaca) by dry fractionation. Techno-functional, thermal and rheological properties of milling fractions

  1. Solaesa, Á.G.
  2. Villanueva, M.
  3. Vela, A.J.
  4. Ronda, F.
Revista:
Food Hydrocolloids

ISSN: 0268-005X

Any de publicació: 2020

Volum: 105

Tipus: Article

DOI: 10.1016/J.FOODHYD.2020.105770 GOOGLE SCHOLAR lock_openUVADOC editor

Objectius de Desenvolupament Sostenible