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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| Principais autores: | , , , , , , , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
MDPI AG
2025-03-01
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| Serija: | Foods |
| Teme: | |
| Online dostop: | https://www.mdpi.com/2304-8158/14/6/988 |
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