Preliminary Characterization of Structural and Rheological Behavior of the Quinoa Hyperprotein-Defatted Flour

Overview of attention for article published in Frontiers in Sustainable Food Systems, May 2022

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So far, Dimensions has found 6 publications that cite this research output.

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Cacay seed cake flour (Caryodendron orinocense Karst), physical, functional, rheological and structural properties

Article in Future Foods (June 2024)

Characterization of sacha inchi (Plukenetia volubilis) and taro (Colocasia esculenta) flours with potential application in the preparation of both gluten-free and high protein foods.

Article in F1000Research (October 2023)

Viscoelastic behavior of gels obtained from five cultivars of quinoa at altitude gradient

Article in Frontiers in Sustainable Food Systems (August 2023)

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