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. 2022 Oct 20;11(20):3272. doi: 10.3390/foods11203272

Figure 3.

Figure 3

DSC thermograms of the different suspension of quinoa flours: (A) WQ: white quinoa, WQG48: germinated 48 h. (B) RQ: red quinoa, and RQG24: germinated 24 h. Values of temperatures and enthalpy change of the endothermic process (ΔH) are shown.