Investigation of quinoa seeds fractions and their application in wheat bread production
The present study aimed to investigate the influence of quinoa fractions (QF) on the
chemical components of wheat flour (WF), dough rheological properties, and baking …
chemical components of wheat flour (WF), dough rheological properties, and baking …
[HTML][HTML] Technofunctional Properties and Rheological Behavior of Quinoa, Kiwicha, Wheat Flours and Their Mixtures
NC Jamanca-Gonzales, RW Ocrospoma-Dueñas… - Molecules, 2024 - mdpi.com
Wheat flour is a common raw material in the food industry; however, Andean grains, such as
quinoa and kiwicha, are gaining popularity due to their quality proteins, fiber, and bioactive …
quinoa and kiwicha, are gaining popularity due to their quality proteins, fiber, and bioactive …
Structural, thermal and energetic properties of Andean-pseudocereal flours with high nutritional values
JZ Dávalos, A Tirado, V Romero, G Cisneros… - Journal of Thermal …, 2023 - Springer
Structural, thermal and energetic properties of quinoa, kiwicha and kañiwa native Andean-
pseudocereal flours have been studied. Moisture, protein and fat contents and also metallic …
pseudocereal flours have been studied. Moisture, protein and fat contents and also metallic …
Middle East Journal of Agriculture Research Volume: 13| Issue: 03| July–Sept.| 2024
AM Shokry - Middle East J, 2024 - curresweb.com
The present study was carried out to develop a free gluten cookie from quinoa (QF), millet
(MF) and cassava (CF) flours which distinguished as a free gluten flour. As a result, quinoa …
(MF) and cassava (CF) flours which distinguished as a free gluten flour. As a result, quinoa …