Effect of extrusion cooking on the nutritional properties of amaranth, quinoa, Kaįwa and Lupine

Benzer Materyaller

• Determinacin̤ de la capacidad antioxidante y compuestos fenl̤icos de cereales andinos , quinua (Chenopodium quinoa), kaįwa (Chenopodium pallidicaule) y kiwicha (Amaranthus caudatus)
• Total phenolic content and antioxidant activity of red and yellow quinoa (Chenopodium quinoa Willd.) seeds as affected by baking and cooking conditions
• Obtención enzimática de compuestos bioactivos a partir de recursos naturales iberoamericanos
  Yazar:: Plou Gasca, Francisco J.
  Baskı/Yayın Bilgisi: (2012)
• Global neoliberalism in agricultural case , quinoas case
• Quinoa (Chenopodium quinoa, Willd.) as a source of dietary fiber and other functional components