Different breeding lines of quinoa significantly influence the quality of baked cookies and cooked grains.

Nalbandian, Elizabeth; Pietrysiak, Ewa; Murphy, Kevin M; Ganjyal, Girish M

Nalbandian, Elizabeth; Pietrysiak, Ewa; Murphy, Kevin M; Ganjyal, Girish M.

Afiliação

Nalbandian E; School of Food Science, Washington State University, Pullman, Washington, USA.
Pietrysiak E; School of Food Science, Washington State University, Pullman, Washington, USA.
Murphy KM; Department, of, Crop, and, Soil Sciences, Washington, State, University, Pullman, Washington, USA.
Ganjyal GM; School of Food Science, Washington State University, Pullman, Washington, USA.

J Food Sci ; 87(12): 5225-5239, 2022 Dec.

Article em En | MEDLINE | ID: mdl-36331266

Assuntos

Chenopodium quinoa; Chenopodium quinoa/química; Melhoramento Vegetal; Culinária/métodos; Farinha/análise; Água

Palavras-chave

cookies; cooking; pasting; quinoa grains; whole quinoa flours

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Chenopodium quinoa Tipo de estudo: Prognostic_studies Idioma: En Revista: J Food Sci Ano de publicação: 2022 Tipo de documento: Article

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