Dry fractionation of quinoa sweet varieties Atlas and Riobamba for sustainable production of protein and starch fractions

Article

Abstract: Dry milling and subsequent sieving were evaluated as an alternative to the conventional wet extracti

Palabras claves:

CHENOPODIUM QUINOA WILLD, Dry fractionation, Food analysis, Food composition, pseudocereals, quinoa, Quinoa protein, Quinoa starch, Wet fractionation

Autores:

Boom R.M., Danny Tagle Freire, Janssen A.E.M., Opazo-Navarrete M., Schutyser M.A.I.

Fuentes:

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scopus