EXTRUDED CORN GRITS-QUINOA BLENDS.
- 1 September 1991
- journal article
- Published by Hindawi Limited in Journal of Food Processing and Preservation
- Vol. 15 (4), 231-242
- https://doi.org/10.1111/j.1745-4549.1991.tb00169.x
Abstract
No abstract availableKeywords
This publication has 12 references indexed in Scilit:
- Physical, chemical and nutritional quality of extruded corn germ flour and milk protein blendsInternational Journal of Food Science & Technology, 1983
- The Inca's ancient answer to food shortageNature, 1978
- Functional properties of proteins in foods: A surveyC R C Critical Reviews in Food Science and Nutrition, 1976
- Evaluation of the protein quality of quinoaJournal of Agricultural and Food Chemistry, 1975
- NITROGEN SOLUBILITY OF ALFALFA PROTEIN CONCENTRATE AS INFLUENCED BY VARIOUS FACTORSJournal of Food Science, 1974
- DIGESTIVE ACCEPTABILITY OF PROTEINS AS MEASURED BY THE INITIAL RATE OF IN VITRO PROTEOLYSISJournal of Food Science, 1973
- The grain chenopods of the tropical American highlandsEconomic Botany, 1965
- Investigation of the Food Value of Quinua and Cañihua SeedJournal of Food Science, 1964
- Nutrients in Seeds, Amino Acid Composition of Seeds from 200 Angiospermous Plant SpeciesJournal of Agricultural and Food Chemistry, 1963
- Nutritive Values of Crops, Nutrient Content and Protein Quality of Quinua and Cañihua, Edible Seed Products of the Andes MountainsJournal of Agricultural and Food Chemistry, 1955