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Physical and hydration properties of specialty floury and sweet maize kernels subjected to pan and microwave toasting
ArticleAbstract: The three main underutilized maize types from the Andean region have specialty floury and sweet kernPalabras claves:color space, Cutting force, floury maize, Internal porosity, Kernel volume, microwave toastingAutores:Jenny Ruales, Nelly LaraFuentes:scopusPopping of amaranth grain (Amaranthus caudatus) and its effect on the functional, nutritional and sensory properties
ArticleAbstract: The popping of amarunth grain (Amaranthus caudatus var INIAP-Alegría) by hot air processing was studPalabras claves:Amaranth grain, Functional properties, Hot air, Nutritional character, Popping capacity, Popping process, Sensory analysisAutores:Jenny Ruales, Nelly LaraFuentes:scopus