TY  - JOUR 
AU  - García Solaesa, Ángela
AU  - Villanueva Barrero, Marina
AU  - Vela Corona, Antonio José
AU  - Ronda Balbás, María Felicidad
PY  - 2020
SN  - 0268-005X
UR  - http://uvadoc.uva.es/handle/10324/45381
AB  - Separated particle fractions of quinoa flour showed wide variations in the proximate composition and functionality. The fine fraction showed the most similar functional, pasting and rheological properties to the whole grain quinoa flour. The medium...
LA  - spa
PB  - Elsevier
KW  - Quinoa cv. Titicaca
KW  - Particle size
KW  - Milling fractions
KW  - Functional properties
KW  - Thermal properties
KW  - Gels viscoelasticity
TI  - Protein and lipid enrichment of quinoa (cv.Titicaca) by dry fractionation. Techno-functional, thermal and rheological properties of milling fractions
DO  - https://doi.org/10.1016/j.foodhyd.2020.105770
ER  -