By Steve L. Taylor (Eds.)
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Int. J. Food Sci. Nutr. 50, 325–331. Park, S. and Morita, N. (2005). Dough and breadmaking properties of wheat flour substituted by 10% with germinated quinoa flour. Food Sci. Technol. Int. 11, 471–476. , and Shoemaker, C. (2007). Rice starch molecular size and its relationship with amylose content. Starch/Sta¨rke 59(2), 69–77. Prakash, D. and Pal, M. (1998). Chenopodium: Seed protein, fractionation and amino acid composition. Int. J. Food Sci. Nutr. 49, 271–275. , and Huber, A. (1999). Molecular background of technological properties of selected starches.
Isolation and Determination of Starch from Amaranth (Amaranthus cruentus) and Quinoa (Chenopodium quinoa). Starch/Sta¨rke 50, 2–3, pp. 67–69. Mundigler, N. (1998). Isolation and determination of starch from amaranth (Amaranthus cruentus) and quinoa (Chenopodium quinoa). Starch/Sta¨rke, 50(2-3), 67–69. Murphy, P. (2000). Starch. O Phillips and P. A. ), Woodhead Publishing, Cambridge, Chap. 3. Quinoa Chemical Nutritional Functional Properties 29 National Academy of Sciences (1975). Underexploited tropical plants with promising economic value.
Advances in Food and Nutrition Research by Steve L. Taylor (Eds.)