EVALUACIÓN DEL EFECTO DEL PROCESO DE EXTRUSIÓN EN HARINA DE QUINUA (Chenopodium quinoa Willd) NORMAL Y GERMINADA

EVALUACIÓN DEL EFECTO DEL PROCESO DE EXTRUSIÓN EN HARINA DE QUINUA (Chenopodium quinoa Willd) NORMAL Y GERMINADA

Quinoa (Chenopodium quinua Willd) germinated seeds shows nutritional value and body assimilation differences respect to normal seeds, therefore, sought to identify the extrusion process effect over flour from normal and germinated quinoa. Proximal analysis, pasting curves, Water Absorption Index (WA...

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Bibliographic Details
Main Authors: CRISTHIAN EMILIO TOVAR HERNÁNDEZ, EDGAR ALBERTO PERAFÁN GIL, MARIO GERMAN ENRÍQUEZ COLLAZOS, YAMID PISMAG PORTILLA, LORENA CERON FERNANDEZ
Format: Article
Language:Spanish
Published: Universidad del Cauca 2017-12-01
Series:Biotecnología en el Sector Agropecuario y Agroindustrial
Subjects:
Food
Germinated
Process
Precooked
Seeds.
Online Access:http://revistabiotecnologia.unicauca.edu.co/revista/index.php/biotecnologia/article/view/560/415

Internet

http://revistabiotecnologia.unicauca.edu.co/revista/index.php/biotecnologia/article/view/560/415

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