Physicochemical, functional and structural characteristics of grains, flour and protein isolates of Indian quinoa lines.
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DOI: 10.1016/j.foodres.2020.109982
Abstract: The physicochemical and functional properties of grains, flour and protein isolates (QPI) from different quinoa lines were evaluated. Quinoa flour and protein isolates were characterised by high protein (14.1-15.4% and 78.7-86%, respectively) and phenolic content… read more here.
Keywords: protein; protein isolates; grains flour; flour protein ... See more keywords