Evaluation of texture differences among varieties of cooked Quinoa

Journal of Food Science

Volumn 79, Issue 11, 2014, Pages S2337-S2345

  Wu, Geyang ^a   Morris, Craig F ^a   Murphy, Kevin M ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Cooked quinoa; DSC; RVA; Texture profile analysis (TPA); Variety

Indexed keywords

WATER;

ANALYSIS; CHEMISTRY; CHENOPODIUM QUINOA; CLASSIFICATION; COOKING; DIFFERENTIAL SCANNING CALORIMETRY; FLOUR; FOOD ANALYSIS; HARDNESS; PHYSICAL CHEMISTRY; PLANT SEED; PROCEDURES; TEMPERATURE; THERMODYNAMICS; VISCOSITY;

CALORIMETRY, DIFFERENTIAL SCANNING; CHENOPODIUM QUINOA; COOKING; FLOUR; FOOD ANALYSIS; HARDNESS; PHYSICOCHEMICAL PHENOMENA; SEEDS; TEMPERATURE; THERMODYNAMICS; VISCOSITY; WATER;

EID: 84910646957     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12672     Document Type: Article

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