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Functional and Pasting Properties of Starch from Six Peruvian Quinoa (Chenopodium quinoa Willd.) Cultivars with Different Seed Color

Year: 2025

Type: article

Abstract: Yemina Karen Diaz-Valencia, Marleni Angela Gonzales Iquira, Irina X Gonzales Acosta, Erika Pachari Vera, Juan Alca and Sonia Jackeline Zanabria Galvez Quinoa (Chenopodium quinoa Willd.) is an Andean pseudocereal that has received increasing attention from consumers in recent years. Starch is the main constituent of quinoa.

Source: Journal of Food Chemistry and Nanotechnology

DOI: 10.17756/jfcn.2025-208

Language: English

Topic: Seed and Plant Biochemistry

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: diamond

OpenAlex ID: W4414025814

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