Influence of the Nutritional Composition of Quinoa (<i>Chenopodium quinoa</i> Willd.) on the Sensory Quality of Cooked Quinoa

In order to explore the effect of the content of nutritional components of quinoa on its sensory quality, 22 quinoa varieties were collected from 11 major quinoa-producing areas at home and abroad as experimental materials. The contents of total starch, protein, fat, crude fiber, ash, VB1, VB2, mois...

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מידע ביבליוגרפי

Principais autores:	Shengyuan Guo, Chaofan Zhao, Jiankang Zhou, Zhuo Zhang, Wenting Wang, Yuting Zhu, Chuan Dong, Guixing Ren
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	MDPI AG 2025-03-01
סדרה:	Foods
נושאים:	quinoa nutrients sensory evaluation electronic tongue
גישה מקוונת:	https://www.mdpi.com/2304-8158/14/6/988
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!