Nutritional and technological properties of a quinoa (<i>Chenopodium quinoa</i> Willd.) : Spray-dried powdered extract
The relevance of an appropriate nutrition requires innovation in the design of food ingredients. The goal of this work was to obtain a powdered extract of quinoa by using spray-drying. To this aim, quinoa flour was suspended in water to obtain a soluble fraction mainly composed of proteins, starch,...
Guardado en:
| Autores principales: | Romano, Nelson Gastón, Ureta, María Micaela, Guerrero Sánchez, María, Gómez-Zavaglia, Andrea |
|---|---|
| Formato: | Articulo |
| Lenguaje: | Inglés |
| Publicado: |
2019
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| Materias: | |
| Acceso en línea: | http://sedici.unlp.edu.ar/handle/10915/87109 |
| Aporte de: |
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