Functional and Pasting Properties of Starch from Six Peruvian Quinoa (Chenopodium quinoa Willd.) Cultivars with Different Seed Color

Yemina Karen Diaz-Valencia, Marleni Angela Gonzales Iquira, Irina X Gonzales Acosta, Erika Pachari Vera, Juan Alca and Sonia Jackeline Zanabria Galvez Quinoa (Chenopodium quinoa Willd.) is an Andean pseudocereal that has received increasing attention from consumers in recent years. Starch is the main constituent of quinoa.

Publication Details

Journal: Journal of Food Chemistry and Nanotechnology
Published: 2025-07-25
DOI: https://doi.org/10.17756/jfcn.2025-208
Primary Topic: Seed and Plant Biochemistry
Type: article
Field-Weighted Citation Impact: 0.00

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article

Functional and Pasting Properties of Starch from Six Peruvian Quinoa (Chenopodium quinoa Willd.) Cultivars with Different Seed Color

Jul 25, 2025

Journal of Food Chemistry and Nanotechnology

Seed and Plant Biochemistry

article

Functional and Pasting Properties of Starch from Six Peruvian Quinoa (Chenopodium quinoa Willd.) Cultivars with Different Seed Color

July 25, 2025article en

Abstract

Journal of Food Chemistry and NanotechnologyVol. 11(3)

Openalex Percentile: Top 72%

Seed and Plant Biochemistry

DOI Open Access PDF OpenAlex

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Functional and Pasting Properties of Starch from Six Peruvian Quinoa (Chenopodium quinoa Willd.) Cultivars with Different Seed Color · Journal of Food Chemistry and Nanotechnology (2025) | TGRS Research Map | TGRS