Work

Germinated quinoa flour to reduce the viscosity of starchy foods.

Year: 1988

Type: article

Source: Cereal Chemistry

Authors: Atwell Wa, Hyldon Rg, Godfrey Pd, Galle El, Sperber Wh, Pedersen Dc, Evans Wd, Rabe Go

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W3211574705

FWCI:

Cites:

Cited by: 25

Related to: 10