From raw material to functional food: Effect of dry-heat treatment on whole quinoa flour structure and dough rheology, with in vivo hypoglycemic validation at the optimal temperature.
- DOI
- 10.1016/j.fochx.2026.104360
- Published
- 2026 Oct
- Container
- Food chemistry: X
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1016/j.fochx.2026.104360,
title = {From raw material to functional food: Effect of dry-heat treatment on whole quinoa flour structure and dough rheology, with in vivo hypoglycemic validation at the optimal temperature.},
author = {Zhou YL and Li XL and You XY and Wang XY},
year = {2026},
journal = {Food chemistry: X},
doi = {10.1016/j.fochx.2026.104360},
url = {https://doi.org/10.1016/j.fochx.2026.104360}
}RIS
TY - JOUR TI - From raw material to functional food: Effect of dry-heat treatment on whole quinoa flour structure and dough rheology, with in vivo hypoglycemic validation at the optimal temperature. AU - Zhou YL AU - Li XL AU - You XY AU - Wang XY PY - 2026 JO - Food chemistry: X DO - 10.1016/j.fochx.2026.104360 UR - https://doi.org/10.1016/j.fochx.2026.104360 ER -
APA
YL, Z., XL, L., XY, Y., & XY, W. (2026). From raw material to functional food: Effect of dry-heat treatment on whole quinoa flour structure and dough rheology, with in vivo hypoglycemic validation at the optimal temperature.. Food chemistry: X. https://doi.org/10.1016/j.fochx.2026.104360
Source records
- pubmed · retrieved 2026-09-25T10:08:32.280Z