Open AccessOptimization of the quinoa cooking process using the 3k design and the desirability function: Degree of gelatinization, water absorption index, solubility index and cotyledon detachment
Author(s) -
Huamani Huamani Alberto Luis,
Juan Carlos Ponce-Ramírez,
Jorge Málaga-Juárez
Publication year - 2020
Publication title -
scientia agropecuaria
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.137
H-Index - 2
eISSN - 2306-6741
pISSN - 2077-9917
DOI - 10.17268/sci.agropecu.2020.03.10
Subject(s) - absorption of water , response surface methodology , chenopodium quinoa , blanching , solubility , jaggery , mathematics , degree (music) , food science , process engineering , chemistry , statistics , botany , engineering , sugar , biology , organic chemistry , physics , acoustics