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Effect of processing on in vitro digestibility of protein and starch in quinoa seeds
ArticleAbstract: The in vitro digestibility of protein in raw quinoa assessed by an enzymic method was 78%, significaPalabras claves:CHENOPODIUM QUINOA WILLD, Drying, EXTRUSIÓN, heat processingAutores:Jenny Ruales, Nair B.M.Fuentes:scopusNutritional quality of the protein in quinoa (Chenopodium quinoa, Willd) seeds
ArticleAbstract: The nutritional quality of protein in quinoa seeds has been determined by amino acid assay and by anPalabras claves:amino acids, BV, NPU, Protein, quinoa, TDAutores:Jenny Ruales, Nair B.M.Fuentes:scopus