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Techno-functional properties of gluten-free pasta from hype..:
Deiny Maryeli Córdoba-Cerón
;
Jesús Eduardo Bravo-Gómez
;
Lina Marcela Agudelo-Laverde
..
http://www.sciencedirect.com/science/article/pii/S240584402305747X. , 2023
Link:
https://doi.org/10.1016/j.heliyon.2023.e18539
RT Journal T1
Techno-functional properties of gluten-free pasta from hyperprotein quinoa flour
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:13a6e2357f0347e190ebd58876f57fe4&Exemplar=1&LAN=DE A1 Deiny Maryeli Córdoba-Cerón A1 Jesús Eduardo Bravo-Gómez A1 Lina Marcela Agudelo-Laverde A1 Diego Fernando Roa-Acosta A1 Jhon Edinson Nieto-Calvache PB Elsevier YR 2023 K1 Defatted hyperprotein quinoa flour K1 Thermal properties K1 Pasting K1 Flow K1 Spectroscopy FTIR K1 Science (General) K1 Q1-390 K1 Social sciences (General) K1 H1-99 JF http://www.sciencedirect.com/science/article/pii/S240584402305747X LK http://dx.doi.org/https://doi.org/10.1016/j.heliyon.2023.e18539 DO https://doi.org/10.1016/j.heliyon.2023.e18539 SF ELIB - SuUB Bremen
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