Appropriate microwave improved the texture properties of quinoa due to starch gelatinization from the destructed cyptomere structure.

Food Chem X · 2022 · PMC9160342 · PMID 35663599

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a decreasing trendno p-value reported

With the increase of MW time, free water content showed a decreasing trend, which was closely related to the gelatinization and texture properties of quinoa starch such as the increasing of hardness ( Yan & Lu, 2021 ). 4.

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