March 29, 2017

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By Steve L. Taylor (Eds.)

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Ng, S. and Anderson, A. (2005). ) as determined through accelerated aging. Electron. J. Environ. Agric. Food Chem. 4(4), 1010–1020. , and Ondrusa, M. (2007). Characterization of lipid oxidation products in quinoa (Chenopodium quinoa). Food Chem. 101(1), 185–192. , and Norita, M. (2008). Characterization of fish gelatin from surimi processing wastes: Thermal analysis and effect of transglutaminase on gel properties. 004. Ogungbenle, H. (2003). Nutritional evaluation and functional properties of quinoa (Chenopodium quinoa) flour.

In Vitro 10, 117–128. , and Prado, F. (1989). Quantitative determinations of chemical compounds with nutritional value from INCA crop: Chenopodium quinoa. Plant Foods Hum. Nutr. 39, 331–337. , and Goshev, I. (2008). Comparison of composition and antioxidant capacity of some cereals and pseudocereals. Int. J. Food Sci. Technol. 43, 629–637. , and Trugo, L. C. (1989). Chemical composition and protein quality of some Andean food sources. Food Chem. 30, 25–34. ¨ stu¨ndag˘, O. and Mazza, G. (2007). Saponins: Properties, applications and procesGu¨c¸lu¨-U sing.

2000). ). J. Sci. Food Agric. 80, 152–156. , and McLaughlin, J. (1990). ). J. Agric. Food Chem. 1990(38), 205–208. , and Hick, K. (2002). Phytosterols, phytostanols, and their conjugates in foods: Structural diversity, quantitative analysis, and health-promoting uses. Prog. Lipid Res. 41(6), 457–500. , Park, S. , and Mitsunaga, T. (2001). Quinoa flour as new foodstuff for improving dough and bread. J. Appl. Glycosci. 48, 263–270. , and Karkalas, J. (1986). Variation in the composition and physical properties of barley starches.

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