The effect of cooking methods on the mineral content of quinoa (Chenopodium quinoa), amaranth (Amaranthus sp.) and buckwheat (Fagopyrum esculentum)

Carla Mota, Ana Cláudia Nascimento, Mariana Santos, Inês Delgado, Inês Coelho, Andreia Rego, Ana Sofia Matos, Duarte Torres, Isabel Castanheira

Research output: Contribution to journal › Article › peer-review

45 Citations (Scopus)

Fingerprint

Dive into the research topics of 'The effect of cooking methods on the mineral content of quinoa (Chenopodium quinoa), amaranth (Amaranthus sp.) and buckwheat (Fagopyrum esculentum)'. Together they form a unique fingerprint.

Agriculture & Biology

Medicine & Life Sciences