Quinoa (Chenopodium quinoa Wild.) is a pseudo-grain that belongs to the amaranth family
and has gained attention due to its exceptional nutritional properties. Compared to other …

Bread is the main important food product worldwide. In this study, eleven bread formulations
were developed by partial substitution of wheat flour with quinoa and tarwi flours, to evaluate …

Quinoa is recognised internationally for its nutritional and health properties. It has interesting
attributes, such as being an excellent source of fibre and polyphenols and being gluten-free …

The use of quinoa could be a strategy for the nutritional improvement of bakery products.
The inclusion of this pseudocereal, with its suitable balance of carbohydrates, proteins …

Sand rice (Agriophyllum squarrosum), as the seed of an annual spermaphyte, is generally
concerned for its highly valuable nutrients. This study aimed to evaluate the effects of sand …

The effect of the incorporation of various types of residual chia flour (whole, semi-defatted
and defatted, with or without mucilage) on the technological quality of bread was …

Quinoa is a trend and a promising functional food ingredient. Following previous research
into the impact of incorporating quinoa flour on the polyphenol content and antioxidant …

Quinoa is a pseudo-cereal with great nutritional and functional qualities, serving as an
excellent substitution to develop quinoa-containing foods. This study aimed to explore the …

The aim of this study was to investigate the modification of mechanical, rheological, and
sensory properties of chickpea pastes and gels by incorporating other ingredients (olive oil …

Quinoa (Chenopodium quinoa Willd.) is a type of pseudocereal which can grow in nearly
every continent around the world, including China (Tiga et al., 2021). The whole quinoa flour …