Food processing

Organisational unit: Research Group

Latest research outputs

  1. Application of NIR imaging to the study of expanded snacks containing amaranth, quinoa and kañiwa

    Research output: Contribution to journalArticleScientificpeer-review

  2. Oxidative and physical stability of oil-in-water emulsions prepared with quinoa and amaranth proteins

    Research output: Contribution to journalArticleScientificpeer-review

ID: 108289540