… Her current project focuses on physicochemical studies of … has several effects on sensory,
rheology, and shelf life properties … is a pseudocereal such as quinoa (Chenopodium quinoa). …

… His research interests include the development of molecular … supply of nutrients to complement
the standard diet, consumption of … on the physicochemical characteristics of quinoa flour (…

… underwent texture, color and sensory analysis. With the latter it … in mixtures of wheat, quinoa
and cañihua flour in order to … evaluation of quinoa seeds (Chenopodium quinoa Willd.) as …

… , chemical modification, and physicochemical modification as in … the molecular structure and
the amount and quality of … of four Peruvian quinoa (Chenopodium quinoa Willd.) cultivars (‘…

… ,” are prepared using toasted amaranth, quinoa flour, cocoa, … Physical and chemical
modification treatments produced … review article exploits the favorable nutritional, rheological, …

… value for kañiwa flour than for kiwicha and quinoa flours. … ) and kañiwa or cañihua (Chenopodium
pallidicaule Allen) are … (morphology, composition and molecular structure), presence …

… grains such as quinoa (Chenopodium quinoa), kiwicha (… variability depending on the
physicochemical properties of the … absorption, modified the rheological properties of the dough by …

… protein group, with apparent molecular weights of the A and B … Quispiño is a cooked quinoa
bread made from raw flour and … the rheological and mechanical properties of quinoa doughs …

… and glucose are present in quinoa flour. Moreover, the low … of chia seeds which is a
complement to 100% of the regular … germplasms were assessed using molecular methods such as …

… Quinoa (Chenopodium quinoa Willd.) is an herbaceous plant of the genus … physicochemical
properties, rheological properties, thermal properties, and sensory properties of infant foods …