Characterisation of nutrient profile of quinoa (Chenopodium quinoa), amaranth (Amaranthus caudatus), and purple corn (Zea mays L.) consumed in the North of Argentina: Proximates, minerals and trace elements

Effect of extrusion conditions on physicochemical and sensorial properties of corn-broad beans (Vicia faba) spaghetti type pasta

Rheological, functional and nutritional properties of wheat/broad bean (Vicia faba) flour blends for pasta formulation

Nutritional improvement of corn pasta-like product with broad bean (Vicia faba) and quinoa (Chenopodium quinoa)

Biodiversity of Andean potatoes: Morphological, nutritional and functional characterization

12th IFDC 2017 Special Issue – Influence of germination of quinoa (Chenopodium quinoa) and amaranth (Amaranthus) grains on nutritional and techno-functional properties of their flours