Characterization of Quinoa Defatted by Supercritical Carbon Dioxide. Starch Enzymatic Susceptibility and Structural, Pasting and Thermal Properties

  1. Solaesa, Á.G.
  2. Villanueva, M.
  3. Beltrán, S.
  4. Ronda, F.
Aldizkaria:
Food and Bioprocess Technology

ISSN: 1935-5149,  1935-5130

Argitalpen urtea: 2019

Alea: 12

Zenbakia: 9

Orrialdeak: 1593-1602

Mota: Artikulua

DOI: 10.1007/S11947-019-02329-4 GOOGLE SCHOLAR lock_openUVADOC editor
Datuen iturria: Scopus