2021peer-reviewed27 citations
Rheological properties of quinoa-based gels. An alternative for vegan diets
Manuel Félix, Zulema Camacho-Ocaña, María Luisa López‐Castejón, Manuela Ruiz Domı́nguez
Food Hydrocolloids
Concepts
RheologyViscoelasticityStarchChemistryDispersion (optics)Food science