Agglutinating activity of alcohol-soluble proteins from quinoa seed flour in celiac disease

Overview of attention for article published in Plant Foods for Human Nutrition, June 1999

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Chapter 19 Quinoa as a Sustainable Protein Source: Production, Nutrition, and Processing* * The views and opinions expressed in this chapter are those of the authors and do not reflect the official policy or position of the affiliated organization.

Book chapter (January 2024)

Proteins and Amino Acids of Kernels

Book chapter (January 2017)

Chapter 5 Quinoa: Its Unique Nutritional and Health-Promoting Attributes

Book chapter (January 2017)

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