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

> Research article (Food Chemistry X, 2022) · cited 30× · AI/ML

**Wikidata**: [openalex:W4281660664](https://www.wikidata.org/wiki/openalex:W4281660664)  
**Source**: https://4ort.xyz/entity/appropriate-microwave-improved-the-texture-properties-of-quinoa-due-to-starch-gelatinization-from-the-destructed-cyptome