Results 171 to 180 of about 3,424 (185)

The gluten structure, starch digestibility and quality properties of pasta supplemented with native or germinated quinoa flour

Food Chemistry, 2023
Bao Xing, Cong Teng, Lizhen Zhang
exaly  

Effect of defatting and extruding treatment on the physicochemical and storage properties of quinoa (Chenopodium quinoa Wild) flour

LWT - Food Science and Technology, 2021
Ruihan Huang, Xiao Guan, Hongwei Cao
exaly  

Portable NIR spectroscopy and PLS based variable selection for adulteration detection in quinoa flour

Food Control, 2022
Zhuzhu Wang, Qianyi Wu, Mohammed Kamruzzaman   +2 more
exaly  

Extrusion process effect evaluation on normal and germinated flour quinoa (chenopodium quinoa willd)

2017
Quinoa (Chenopodium quinua Willd) germinated seeds shows nutritional value and body assimilation differences respect to normal seeds, therefore, sought to identify the extrusion process effect over flour from normal and germinated quinoa. Proximal analysis, pasting curves, Water Absorption Index (WAI) and Water Solubility Index (WSI).
Tovar Hernández, Cristhian Emilio, Perafán, Edgar Alberto, Enriquez Collazos, Mario German, Pismag Portilla, Yamid   +3 more
openaire   +1 more source

Impact of germination on phenolic composition, antioxidant properties, antinutritional factors, mineral content and Maillard reaction products of malted quinoa flour

Food Chemistry, 2021
Seerat Bhinder, Balwinder Singh, Amritpal Kaur   +2 more
exaly  

Optimizing the formula of cracker biscuits prepared from quinoa flour and corn flour

2022
Shalamzari, Fatemeh, Erjaee, Zahra
openaire   +1 more source

Incorporation of defatted quinoa flour affects in vitro starch digestion, cooking and rheological properties of wheat noodles

Journal of Cereal Science, 2022
Xiao Guan
exaly  

Changes in the Polyphenolic Profile and Antioxidant Activity of Wheat Bread after Incorporating Quinoa Flour

Antioxidants, 2022
JOSÉ Vicente Gil, Adelaida Esteban-Muñoz, M TERESA Fernández-Espinar   +2 more
exaly  

UTILIZATION OF QUINOA FLOUR (CHENOPODIUM QUINOA ) IN FUNCTIONAL FOOD PRODUCTION

Journal of Biological Chemistry and Environmental Sciences, 2019
openaire   +1 more source

Quinoa Flour Is an Acceptable Replacement for All Purpose Flour in a Peanut Butter Cookie

Journal of the American Dietetic Association, 2011
N.M. Harra, T. Lemm, C. Smith, D. Gee
openaire   +1 more source