Effect of the Altitude Gradient on the Physiological Performance of Quinoa in the Central Region of Colombia by Miguel García-Parra, Diego Roa-Acosta, Jesús Eduardo Bravo-Gómez

Get full text

Physicochemical Characterization of Quinoa (Chenopodium quinoa cv. Nariño) Co-products Obtained by Wet Milling by Vicente Ortiz-Gómez, Alejandro Fernández-Quintero, Diego Fernando Roa-Acosta, Jesús Eduardo Bravo-Gómez, Jose Fernando Solanilla-Duque

Get full text

Quinoa Snack Production at an Industrial Level: Effect of Extrusion and Baking on Digestibility, Bioactive, Rheological, and Physical Properties by Karen Sofia Muñoz-Pabon, Diego Fernando Roa-Acosta, José Luis Hoyos-Concha, Jesús Eduardo Bravo-Gómez, Vicente Ortiz-Gómez

Get full text

Techno-functional properties of gluten-free pasta from hyperprotein quinoa flour by Deiny Maryeli Córdoba-Cerón, Jesús Eduardo Bravo-Gómez, Lina Marcela Agudelo-Laverde, Diego Fernando Roa-Acosta, Jhon Edinson Nieto-Calvache

Get full text

Preliminary Characterization of Structural and Rheological Behavior of the Quinoa Hyperprotein-Defatted Flour by Vicente Ortiz-Gómez, Vicente Ortiz-Gómez, Jhon Edinson Nieto-Calvache, Diego Fernando Roa-Acosta, Jose Fernando Solanilla-Duque, Jesús Eduardo Bravo-Gómez

Get full text

Physical and Paste Properties Comparison of Four Snacks Produced by High Protein Quinoa Flour Extrusion Cooking by Karen Sofia Muñoz-Pabon, Karen Sofia Muñoz-Pabon, Astrid Soraya Parra-Polanco, Diego Fernando Roa-Acosta, Jose Luis Hoyos-Concha, Jesus Eduardo Bravo-Gomez

Get full text

Effects of Altitudinal Gradient on Physicochemical and Rheological Potential of Quinoa Cultivars by Miguel Ángel Garcia-Parra, Miguel Ángel Garcia-Parra, Diego Fernando Roa-Acosta, Jesús Eduardo Bravo-Gomez, Juan Carlos Hernández-Criado, Héctor Samuel Villada-Castillo

Get full text