Results 121 to 130 of about 118,009 (158)

Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical-Physical, Nutritional, Volatile and Sensory Parameters of Gluten-Free Ladyfinger Biscuits. [PDF]

Foods, 2020
Cannas M, Pulina S, Conte P, Del Caro A, Urgeghe PP, Piga A, Fadda C.   +6 more
europepmc   +1 more source

Gluten-free Nan-e-Fasaee: Formulation optimization on the basis of quinoa flour and inulin. [PDF]

Food Sci Nutr
Jamali N, Sayadi M, Nejati R, Mohammadi F, Nematollahi A, Mollakhalili-Meybodi N.   +5 more
europepmc   +1 more source

Corrigendum to "Global calibration for non-targeted fraud detection in quinoa flour using portable hyperspectral imaging and chemometrics" [Curr. Res. Food Sci. (2023), 100483]. [PDF]

Curr Res Food Sci
Wu Q, Mousa MAA, Al-Qurashi AD, Ibrahim OHM, Abo-Elyousr KAM, Rausch K, Abdel Aal AMK, Kamruzzaman M.   +7 more
europepmc   +1 more source

Evaluación de las Características Sensoriales de Pan sin Gluten a Base de Harina de Quinoa (Chenopodium Quinoa).

El presente estudio evaluó las características sensoriales de pan sin gluten elaborado a base de harina de quinoa (Chenopodium quinoa), utilizando cuatro tratamientos diferenciados según las proporciones de harina fermentada y cocida (35%, 50% y 35%, 25%)
Vinces Zambrano, Alain David y Pin Alvarado, Joel Steven
core   +1 more source

Nutritional Quality, Phenolic Compounds, Fatty Acid Composition, Texture, and Sensory Properties of Full-Fat/Semi-Fat Quinoa, Chia, or Chickpea Biscuits Developed for Celiac Patients. [PDF]

Food Sci Nutr
Yalcin S, Atik A, Atik İ.
europepmc   +1 more source

pH-Dependent Changes in the Structural and Functional Properties of Quinoa Protein Isolates in Aqueous Dispersions. [PDF]

Foods
Astorga-Oquendo L, Harte FM, Campanella OH.   +2 more
europepmc   +1 more source

Use of Selected Lactic Acid Bacteria and Quinoa Flour for Manufacturing Novel Yogurt-Like Beverages. [PDF]

Foods, 2018
Lorusso A, Coda R, Montemurro M, Rizzello CG.   +3 more
europepmc   +1 more source

From Germinated Pseudocereals to Functionalized Bread: The Role of the Food Matrix in Protein and Phenolic Bioaccessibility. [PDF]

Foods
Roberts S, Elmacıoğlu F, Barak TH.
europepmc   +1 more source

Extrusion-Based 3D Food Printing of Gluten-Free Quinoa Biscuits: Formulation and Printing Parameter Optimization. [PDF]

J Food Sci
Du X, Zhang Z, Zhan L, Gong L, Shi Q, Wang D, Guan H, Fan S.   +7 more
europepmc   +1 more source

Harnessing underutilized food crops for sustainable extruded snack production: a scoping review. [PDF]

Front Nutr
Sam FE, Achaglinkame S, Amagloh FK, Aryee ANA.   +3 more
europepmc   +1 more source