Effects of Microwave Heating, Steaming, Boiling and Baking...

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International Journal of Food Science & Technology 2020 / 07

Effects of Microwave Heating, Steaming, Boiling and Baking on the Structure and Functional Properties of Quinoa ( Chenopodium quinoa Willd.) Protein Isolates

Wang, Lei, Dong, Ji‐lin, Zhu, Ying‐ying, Shen, Rui‐ling, Wu, Li‐gen, Zhang, Kang‐yi
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Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.14706
Date:
July, 2020
File:
PDF, 13.72 MB
2020
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