Polysaccharide-modified quinoa-wheat composite flour: Optimization of functional properties and flavor profiles in steamed buns. [PDF]
Food Chem XFan H +5 more
europepmc +1 more source
Enhanced bacterial cellulose production by Komagataeibacter xylinus using agro-derived flour nitrogen sources. [PDF]
Appl Microbiol BiotechnolAbsharina D +5 more
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Impact of co-fermenting modified camel milk using yogurt starter culture and <i>Limosilactobacillus fermentum</i> on the quality of quinoa-supplemented fermented milk products. [PDF]
Front NutrAlsadun AFA +10 more
europepmc +1 more source
Modeling and Optimization of Extruded Corn Product Fortification. [PDF]
FoodsFilipović J +6 more
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The Role of Xanthan Gum and Hydroxypropyl Methylcellulose in Gluten-Free Bread: A Study of Physical Characteristics, Texture, and Nutrition. [PDF]
Food Sci NutrFetriyuna F +4 more
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Dietary Fiber and Processing Interventions for Enhanced Batters and Final Baked Products: A Review. [PDF]
Int J Food SciRaj A S, Dubey PK, Pandey H, Upadhyay A.
europepmc +1 more source
Effect of Dry Roasting on the Physicochemical, Nutritional, and Techno-Functional Properties of Tri-Color Quinoa Flours. [PDF]
FoodsMukunzi Y, Aryee ANA.
europepmc +1 more source
Dry Fractionation in the Production of Andean Grain Protein Concentrates: Future Trends in Food Sustainability. [PDF]
FoodsMayta-Pinto E +3 more
europepmc +1 more source
Development and evaluation of gluten free pasta from brown rice, quinoa, and chickpeas for celiac disease patients. [PDF]
Sci RepHussein AMS +5 more
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Quinoa Fibre Isolated By Wet Milling as a New Ingredient for Food Enrichment: Nutritional Value and Technological Properties. [PDF]
Plant Foods Hum NutrAlonso-Álvarez A, Haros CM.
europepmc +1 more source