Phase transition characterization in sprouted quinoa flour (Chenopodium quinoa Willd.) variety Pasankalla [PDF]
International Journal of Applied Research, 2021 openaire +1 more source
Enhancing the Quality and Nutritional Properties of Gluten-Free Pancakes Using Sprouted Quinoa Flour Treated With Magnetic Fields, Ultrasound, and Infrared Drying. [PDF]
Food Sci NutrVejdanivahid S, Salehi F.
europepmc +1 more source
Evaluation of the Effect of Improvers: Psyllium and Xanthan Gum in Bread Loaf with Partial Replacement of Quinoa Flour. [PDF]
FoodsQuinte L, Valderrama I, Best I.
europepmc +1 more source
Development and Evaluation of Low-Fat Fish and Chicken Nuggets Fortified With Date Seed Powder and Quinoa Flour as Agricultural Dietary Fiber Sources. [PDF]
Food Sci NutrNaghdi S +6 more
europepmc +1 more source
PITTA BREAD TECHNOLOGY USING QUINOA FLOUR
Scientific bulletin of the Tavria State Agrotechnological University, 2023 openaire +1 more source
Comparison of sprouting, airfryer-drying, and airfryer-baking effects on technical, physical, and chemical properties of quinoa flour and quinoa snack. [PDF]
J Food SciBaskaya-Sezer D.
europepmc +1 more source
Compositional Analysis and Functional Characteristics of Quinoa Flour
Annual Research & Review in Biology, 2018 S Sohaimy +4 more
openaire +1 more source
Mechanical Properties and In Vitro Digestibility of Fermented Lentil and Quinoa Flour Food Prototypes for Older Adults. [PDF]
NutrientsGomez-Gomez E +5 more
europepmc +1 more source
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 +6 more
europepmc +1 more source
Gluten-free Nan-e-Fasaee: Formulation optimization on the basis of quinoa flour and inulin. [PDF]
Food Sci NutrJamali N +5 more
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