Found: 8
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Oxidative and physical stability of oil-in-water emulsions prepared with quinoa and amaranth proteins.
- Published in:
- European Food Research & Technology, 2018, v. 244, n. 3, p. 469, doi. 10.1007/s00217-017-2973-4
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- Article
Partial Least Squares Regression Modeling of Physical and Chemical Properties of Corn-Based Snacks Containing Kañiwa and Lupine.
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- Journal of Food Process Engineering, 2017, v. 40, n. 2, p. n/a, doi. 10.1111/jfpe.12396
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- Article
Effect of Extrusion Cooking on Physical Properties and Chemical Composition of Corn-Based Snacks Containing Amaranth and Quinoa: Application of Partial Least Squares Regression.
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- Journal of Food Process Engineering, 2017, v. 40, n. 1, p. n/a, doi. 10.1111/jfpe.12320
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- Article
Hormonal Regulation in Different Varieties of Chenopodium quinoa Willd. Exposed to Short Acute UV-B Irradiation.
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- Plants (2223-7747), 2021, v. 10, n. 5, p. 858, doi. 10.3390/plants10050858
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- Article
Sensory and Physical Properties of Fibrous Meat Analogs Made from Faba Bean, Pea, and Oat Using High-Moisture Extrusion.
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- Foods, 2024, v. 13, n. 10, p. 1444, doi. 10.3390/foods13101444
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- Article
B Vitamins in Legume Ingredients and Their Retention in High Moisture Extrusion.
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- Foods, 2024, v. 13, n. 5, p. 637, doi. 10.3390/foods13050637
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- Article
Physical Properties of Extrudates with Fibrous Structures Made of Faba Bean Protein Ingredients Using High Moisture Extrusion.
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- Foods, 2022, v. 11, n. 9, p. 1280, doi. 10.3390/foods11091280
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- Publication type:
- Article
Relationship of Compositional, Mechanical, and Textural Properties of Gluten-Free Pasta Using Different Quinoa (Chenopodium quinoa) Varieties.
- Published in:
- Foods, 2020, v. 9, n. 12, p. 1849, doi. 10.3390/foods9121849
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- Article