A microcalorimetric analysis of quinoa seeds with different initial water content during germination at 25C

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1396/09/13
91
0

Thermochimica Acta 366 (2001) 149-155

Quinoa (Chenopodium quinoa Willd.) is an ancestral crop from the Andes of South America. Its high-energy and nutritional value content makes this crop very suitable for food. Germination of quinoa seed remains a problem. In the present work germination of quinoa seeds with different initial moisture contents were monitored by microcalorimetry at 258C.

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