Physicochemical properties of quinoa extrudates

Food Science and Technology International

Volumn 9, Issue 2, 2003, Pages 101-114

  Dogan H ^a   Karwe, M V ^b  

^a MATERIALS INSTITUTE   (Turkey)

^b RUTGERS UNIVERSITY   (United States)

Author keywords

Extrusion cooking; Physico chemical properties; Quinoa

Indexed keywords

DENSITY (SPECIFIC GRAVITY); FOOD PRODUCTS; GELATION; MOISTURE; SOLUBILITY;

EXTRUSION COOKING;

SEED;

CHENOPODIUM QUINOA;

EID: 0038007458     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/1082013203009002006     Document Type: Article

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