Work

Andean crops: kañiwa and tarwi flours used for the development of vegan gluten‐free muffins

Year: 2022

Type: article

Source: Journal of the Science of Food and Agriculture

DOI: 10.1002/jsfa.12094

Authors: Julio Vidaurre‐Ruiz, Roberth Junior Yurivilca Vargas, Sylvia Alcázar‐Alay, Christian R Encina‐Zelada, Dario M Cabezas, María Jimena Correa, Ritva Repo‐Carrasco‐Valencia

Institutions: Universidad Nacional Agraria La Molina, Consejo Nacional de Investigaciones Científicas y Técnicas, Centro de Investigación y Desarrollo en Criotecnología de Alimentos

Language: English

Topic: Seed and Plant Biochemistry

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W4283522307

FWCI: 1.653

Cites: 39

Cited by: 24

Related to: 10