Abstract
The effect of time, temperature and varieties were analyzed during kinetics hydration of quinoa grains and some physical properties were determined. Quinoa grain varieties Kancolla, Salcedo Inia, Blanca de Juli and Pasankalla were used in the study. The hydration was performed in triplicate with 25 g of grain immersed into a solution with 0.55% lactic acid and 0.2% SO2, three temperatures (30, 40 and 50
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CITATION STYLE
Pumacahua Ramos, A., Limaylla Guerrero, K. M., Telis Romero, J., & Lopes Filho, J. F. (2016). Hydration kinetics of four quinoa (Chenopodium quinoa Willd.) varieties. Revista Colombiana de Investigaciones Agroindustriales, 3, 23. https://doi.org/10.23850/24220582.348
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