Results 151 to 160 of about 9,065 (215)

Effect of Adding Corn Flour to Quinoa Flour to Produce Gluten-Free Pan Bread [PDF]

Journal of Food and Dairy Sciences, 2018
Mona Khalil, Gehan Ghoneim, M. Youssif, M. Tamimy   +3 more
openaire   +1 more source

Gluten free cakes and cookies with pseudocereals and teff [PDF]

, 2019
Camerlinck, Melissa, Daelemans, Lori, De Bock, Phara, De Leyn, Ingrid, Pannecoucke, Cleo, Van Bockstaele, Filip   +5 more
core   +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 Nutr
Vejdanivahid 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]

Foods
Quinte L, Valderrama I, Best I.
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, Pulina S, Conte P, Del Caro A, Urgeghe PP, Piga A, Fadda C.   +6 more
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 Nutr
Naghdi S, Rezaei M, Kashiri M, Rezaei F, Naseri S, Nourani H, Khakpour Z.   +6 more
europepmc   +1 more source

Optimization of an Extruded Formulation to Enhance Protein Content in Corn Grits-based Products Using Quinoa and Its By-products

Chemical Engineering Transactions
Quinoa by-products remain an underutilized and valued alternative in developing protein-enriched extruded cereals, while maize grit-based formulations often lack sufficient protein content.
Diego A. Villa-Valdivieso, Kelly K. Beltran-Borbor, Cindy Espinales, Diana L. Tinoco-Caicedo   +3 more
doaj  

Comparison of sprouting, airfryer-drying, and airfryer-baking effects on technical, physical, and chemical properties of quinoa flour and quinoa snack. [PDF]

J Food Sci
Baskaya-Sezer D.
europepmc   +1 more source

Mechanical Properties and In Vitro Digestibility of Fermented Lentil and Quinoa Flour Food Prototypes for Older Adults. [PDF]

Nutrients
Gomez-Gomez E, Calvo-Lerma J, González M, Heredia A, Tárrega A, Andrés A.   +5 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