Quinoa : chemistry and technology /: chemistry and technology. (2022)

• Record Type: Book
• Further Information: Note: Fan Zhu.
• Authors: Zhu, Fan
• Contents: 1. Development of quinoa grain as a sustainable crop; 2. Structure and composition of quinoa grain; 3. Quinoa milling property; 4. Quinoa starch; 5. Quinoa non-starch polysaccharides and dietary fibre; 6. Quinoa proteins; 8. Micronutrients, polyphenols and other phytochemicals in quinoa grain; 9. Health and nutritional effects of quinoa; 10. Cooking and sensory quality of quinoa; 11. Quinoa processing (focusing on non-thermal processing); 12. Quinoa food product developments (focusing on gluten free); 13. Quinoa food product developments (focusing on gluten containing); 14. Food, nutraceutical and other applications of quinoa fractionation products
• Publisher Details: Amsterdam : Academic Press
• Publication Date: 2022
• Extent: 1 online resource, illustrations
• Subjects: 664.7; Quinoa
• Languages: English
• ISBNs: 9780323985369
• Related ISBNs: 9780323999090
• Notes: Note: Description based on CIP data; resource not viewed.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.