Description
Book SynopsisTable of Contents1. Development of quinoa grain as a sustainable crop 2. Structure and composition of quinoa grain 3. Quinoa milling property 4. Quinoa starch 5. Quinoa non-starch polysaccharides and dietary fibre 6. Quinoa proteins 8. Micronutrients, polyphenols and other phytochemicals in quinoa grain 9. Health and nutritional effects of quinoa 10. Cooking and sensory quality of quinoa 11. Quinoa processing (focusing on non-thermal processing) 12. Quinoa food product developments (focusing on gluten free) 13. Quinoa food product developments (focusing on gluten containing) 14. Food, nutraceutical and other applications of quinoa fractionation products