Physicochemical characteristics and in vitro digestibility of starches from colored quinoa (Chenopodium quinoa) varieties.
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DOI: 10.1111/1750-3841.16126
Abstract: The quinoa flour processing is mostly subject to the properties of starch. Starches from four colored quinoa varieties, including white quinoa (QS-W), yellow quinoa (QS-Y), red (QS-R), and black (QS-B), were compared with respect to… read more here.
Keywords: quinoa starch; colored quinoa; vitro digestibility; starch ... See more keywords