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Functional properties of amaranth, quinoa and chia proteins..:
López, Débora Natalia
;
Galante, Micaela
;
Raimundo, Geraldine
..
López DN, Galante M, Raimundo G, Spelzini D, Boeris V. Functional properties of amaranth, quinoa and chia proteins and the biological activities of their hydrolyzates [en línea]. Food Research International. 2019;116:419–429. doi:10.1016/j.foodres.2018.08.056 Disponible en: https://repositorio.uca.edu.ar/handle/123456789/8759. , 2018
Link:
https://repositorio.uca.edu.ar/handle/123456789/8759
RT Journal T1 <Title>Functional properties of amaranth, quinoa and chia proteins and the biological activities of their hydrolyzates</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftpucargentir:oai:ucacris:123456789_8759&Exemplar=1&LAN=DE A1 López, Débora Natalia A1 Galante, Micaela A1 Raimundo, Geraldine A1 Spelzini, Darío A1 Boeris, Valeria PB Elsevier YR 2018 K1 QUINOA K1 AMARANTO K1 CHIA K1 ABSORCION DE AGUA K1 PROTEINAS VEGETALES K1 GRASA K1 GELIFICACION JF López DN, Galante M, Raimundo G, Spelzini D, Boeris V. Functional properties of amaranth, quinoa and chia proteins and the biological activities of their hydrolyzates [en línea]. Food Research International. 2019;116:419–429. doi:10.1016/j.foodres.2018.08.056 Disponible en: https://repositorio.uca.edu.ar/handle/123456789/8759 LK http://dx.doi.org/https://repositorio.uca.edu.ar/handle/123456789/8759 DO https://repositorio.uca.edu.ar/handle/123456789/8759 SF ELIB - SuUB Bremen
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