Germination of oat and quinoa and evaluation of the malts as gluten free baking ingredients. [electronic resource]
Producer: 20130812Description: 90-5 p. digitalISSN:- 1573-9104
- Avena -- chemistry
- Bread -- analysis
- Chenopodium quinoa -- chemistry
- Cooking -- methods
- Diet, Gluten-Free
- Dietary Carbohydrates -- metabolism
- Dietary Fats -- metabolism
- Dietary Proteins -- metabolism
- Flour -- analysis
- Germination
- Hot Temperature
- Humans
- Lipolysis
- Nutritive Value
- Oryza -- chemistry
- Proteolysis
- Seeds -- chemistry
- Solanum tuberosum
- Viscosity
- alpha-Amylases -- metabolism
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't
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