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Search Results - Cerdán‐Leal, Martín A.
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Influence of heat denaturation and freezing–lyophilization on physicochemical and functional properties of quinoa protein isolate
by
Cerdán‐Leal, Martín A.
,
López‐Alarcón, Cyndy A.
,
Ortiz‐Basurto, Rosa I.
,
Luna‐Solano, Guadalupe
,
Jiménez‐Fernández, Maribel
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Cereal chemistry
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The potential use of modified quinoa protein isolates in cupcakes: physicochemical properties, structure and stability of cupcakes
by
López-Alarcón, Cyndy A
,
Cerdán-Leal, Martín A
,
Beristain, César I
,
Pascual-Pineda, Luz A
,
Azuara, Ebner
,
Jiménez-Fernández, Maribel
Published in
Food & function
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Cereal Chemistry
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Food & Function
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Food Science & Technology
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Freezing
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Life Sciences & Biomedicine
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Proteins
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Quinoa
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Science & Technology
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Antifungal Agents
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Biochemistry & Molecular Biology
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Bread - Analysis
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Bread - Microbiology
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Chemistry
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Chemistry, Applied
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Chenopodium Quinoa - Chemistry
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Cooking
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Denaturation
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Firmness
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Flour
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Food Analysis
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Food Microbiology
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Freeze Drying
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Elektronische Zeitschriftenbibliothek (Open Access)
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Royal Society Of Chemistry
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