Flours from fermented lentil and quinoa grains as ingredients with new techno-functional properties
Celia Badia‐Olmos, Janaina Sánchez-García, Laura Laguna, E. Castaneza Zúñiga, Claudia Mónika Haros, Ana Andrés +1 more
Food Research International
Concepts
Food scienceFermentationStarchThickeningChemistrySwelling capacityIngredientChenopodium quinoa