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Journal article
Open Access
Effect of germination on the rheological properties of quinoa (Chenopodium quinoa var. Blanca de Junin) and maize (Zea mays - Quality Protein Maize) flours and application in gluten-free formulations
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Publication Details
Journal article
Journal:
Journal of Cereal Science
Publisher:
Elsevier BV
ISSN:
07335210
Volume:
123
Pages:
104134-104134
Persistent Identifiers
DOI
10.1016/j.jcs.2025.104134
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Funding
Departamento Administrativo de Ciencia, Tecnología e Innovación
References
Salazar-Salas . Biochemical characterization of QTLs associated with endosperm m...
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Matos . Understanding gluten-free bread development for reaching quality and nut...
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Jia . Identification and characterization of lysine-rich proteins and starch bio...
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Waterschoot . Production, structure, physicochemical, and functional properties ...
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De la Hera . Influence of maize flour particle size on gluten-free breadmaking, ...
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Showing first 5 of 19 references.