Proteins of Amaranth (Amaranthus spp.), Buckwheat (Fagopyrum spp.), and Quinoa (Chenopodium spp.): A Food Science and Technology Perspective.

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作者： Frederik,Janssen ^[1] ; Anneleen,Pauly ^[1] ; Ine,Rombouts ^[1] ; Koen J A,Jansens ^[1] ; Lomme J,Deleu ^[1] ; Jan A,Delcour ^[1]

作者单位： Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition, Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium. ^[1]

关键词 Osborne classification gluten-free protein denaturation and aggregation pseudocereals techno-functional properties

DOI 10.1111/1541-4337.12240

PMID 33371541

发布时间 2020-12-29

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Comprehensive reviews in food science and food safety

2017年16卷1期

39-58页

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Proteins of Amaranth (Amaranthus spp.), Buckwheat (Fagopyrum spp.), and Quinoa (Chenopodium spp.): A Food Science and Technology Perspective.

Comprehensive reviews in food science and food safety

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Comprehensive reviews in food science and food safety

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Proteins of Amaranth (Amaranthus spp.), Buckwheat (Fagopyrum spp.), and Quinoa (Chenopodium spp.): A Food Science and Technology Perspective.

Comprehensive reviews in food science and food safety

相似文献

Comprehensive reviews in food science and food safety

相关期刊

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