摘要 : ? 2022Quinoa is a lipid-rich pseudocereal, and lipid oxidation limits the shelf life of quinoa flour. It has been shown that defatting improves the storage properties of quinoa. However, there is a lack of research to support the ... 展开
作者 | Huang R. Huang K. Guan X. Zhang J. Zhang P. |
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作者单位 | |
期刊名称 | 《Journal of Cereal Science》 |
总页数 | 8 |
语种/中图分类号 | 英语 / S5 |
关键词 | Cooking quality Defatted quinoa flour Noodle Starch digestion |
馆藏号 | N2008EPST0012366 |