ArticleFoods (Basel, Switzerland)2026
Impact of Knife, Disc, and Ball Milling on the Structure and Functionality of Quinoa Flour.
Elias Silva Marcelino, Juan Ignacio González Pacheco, Mariela Beatriz Maldonado, Rocío Miranda Heredia, Alexmilde Fernandes da Silva, Elaine Silva Souza, Thaisa A S Gusmão, Heleno Bispo, Rennan P de Gusmão
Abstract read
In one paragraphArticle in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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0citing papers in PubMed
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What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
2 · The registryThe trial behind it
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3 · Its place in the literatureWho cites it
0 citing papers in PubMed.
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4 · The recordCorrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
5 · Who and what moneyAuthors and funding
9 authors.
Elias Silva MarcelinoDepartment of Food Engineering, Federal University of Campina Grande, R. Aprígio Veloso, 882-Universitário, Campina Grande 58429-900, PB, Brazil.ORCID 0009-0004-8022-5433 Juan Ignacio González PachecoDepartment of Chemical Engineering, Federal University of Campina Grande, R. Aprígio Veloso, 882-Universitário, Campina Grande 58429-900, PB, Brazil.ORCID 0000-0002-4447-8562 Mariela Beatriz MaldonadoFood and Effluent Treatment Laboratory (LATE), Department of Chemical Engineering, Mendoza Regional Faculty, National Technological University, C. Rodriguez 273, Mendoza M5502AJE, Argentina.ORCID 0000-0002-4188-8005 Rocío Miranda HerediaFood and Effluent Treatment Laboratory (LATE), Department of Chemical Engineering, Mendoza Regional Faculty, National Technological University, C. Rodriguez 273, Mendoza M5502AJE, Argentina.ORCID 0009-0005-2382-1500 Alexmilde Fernandes da SilvaDepartment of Food Engineering, Federal University of Campina Grande, R. Aprígio Veloso, 882-Universitário, Campina Grande 58429-900, PB, Brazil.ORCID 0009-0009-5199-7836 Elaine Silva SouzaDepartment of Food Engineering, Federal University of Campina Grande, R. Aprígio Veloso, 882-Universitário, Campina Grande 58429-900, PB, Brazil.ORCID 0009-0006-5623-2988 Thaisa A S GusmãoDepartment of Food Engineering, Federal University of Campina Grande, R. Aprígio Veloso, 882-Universitário, Campina Grande 58429-900, PB, Brazil.ORCID 0000-0001-8640-7036 Heleno BispoDepartment of Chemical Engineering, Federal University of Campina Grande, R. Aprígio Veloso, 882-Universitário, Campina Grande 58429-900, PB, Brazil.ORCID 0000-0002-2138-124X Rennan P de GusmãoDepartment of Food Engineering, Federal University of Campina Grande, R. Aprígio Veloso, 882-Universitário, Campina Grande 58429-900, PB, Brazil.ORCID 0000-0002-7355-8078 Funding
No grant is acknowledged in the PubMed record.
6 · The paper itselfAbstract
This investigation focuses on optimising the milling processes of white quinoa (
Indexed as
food processinggelatinisation temperaturegluten-free formulationsmilling processesnutritional enhancementparticle size distributionquinoa flourtechnological properties
Identifiers
PMID41596887
PMCPMC12840028
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