Effects of Altitudinal Gradient on Physicochemical and Rheological Potential of Quinoa Cultivars

Effects of Altitudinal Gradient on Physicochemical and Rheological Potential of Quinoa Cultivars

The protein, carbohydrate, and fat characteristics of quinoa grains reflect in their techno-functional potential. This aspect has been little studied in quinoa, while some physicochemical and rheological characteristics have been generalized for all cultivars under all primary production conditions....

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Bibliographic Details
Main Authors: Miguel Ángel Garcia-Parra, Diego Fernando Roa-Acosta, Jesús Eduardo Bravo-Gomez, Juan Carlos Hernández-Criado, Héctor Samuel Villada-Castillo
Format: Article
Language:English
Published: Frontiers Media S.A. 2022-05-01
Series:Frontiers in Sustainable Food Systems
Subjects:
altitudinal gradient
FT-IR
protein
rheology
starch
Online Access:https://www.frontiersin.org/articles/10.3389/fsufs.2022.862238/full

Internet

https://www.frontiersin.org/articles/10.3389/fsufs.2022.862238/full

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