Viscoelastic behavior of gels obtained from five cultivars of quinoa at altitude gradient

Viscoelastic behavior of gels obtained from five cultivars of quinoa at altitude gradient

BackgroundQuinoa consumption has created a challenge for producers and food processors. They need to study new cultivars and the functional properties of quinoa flours.MethodsThe structural and rheological properties of six quinoa cultivars (Titicaca, Blanca real, Soracá, Pasankalla, Puno and Nariño...

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Bibliographic Details
Main Authors: María Paula Polo-Muñoz, Miguel Ángel Garcia-Parra, Diego Fernando Roa-Acosta
Format: Article
Language:English
Published: Frontiers Media S.A. 2023-08-01
Series:Frontiers in Sustainable Food Systems
Subjects:
power-law gel
Burgers model
quinoa
rheology
gels
Online Access:https://www.frontiersin.org/articles/10.3389/fsufs.2023.1222277/full

Internet

https://www.frontiersin.org/articles/10.3389/fsufs.2023.1222277/full

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