Results 191 to 200 of about 9,065 (215)

Utilization of quinoa flour in cookie production

2017
Quinoa -one of three pseudocereals- are an exceptionally nutritious food source, owing to their high level of protein, omega-3 and 6 fatty acid, fiber, vitamin, mineral and micro constituents, phytosteroids, carbohydrates of low glycemic index. In this study, the use of quinoa flour (QF) instead of wheat flour (WF) in cookies was investigated.
Demir M.K., Kilinç M.
openaire   +1 more source

Usage of quinoa flour in traditional tarhana production

2018
Bu çalışmada tarhananın bazı kalite özelliklerini geliştirmek amacıylakinoa ununun kullanımı araştırılmıştır. Bu amaçla 6 farklı oranda (% 0, 20, 40,60, 80 ve 100) kinoa unu, buğday unuyla ikame edilerek, tarhana üretiminde kullanılmıştır.Tarhana örneklerinde bazı fiziksel, kimyasal ve duyusal özellikleraraştırılmıştır.
ÜÇOK, Gamze, CANKURTARAN, Tekmile, DEMİR, Mustafa Kürşat   +2 more
openaire   +1 more source

Effect of Wheat Flour Substitution with Quinoa Flour fortified with Turmeric Powderon Fish Nugget Properties

2021
Thai Journal of Science and Technology, 10, 5, 532 ...
openaire   +1 more source

The Partial Substitution of Quinoa Flour for Rice Flour in Muffins

Journal of the Academy of Nutrition and Dietetics, 2020
E. Leland, J. Nigg, D. Olds
openaire   +1 more source

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

Food Chemistry, 2023
RUI LIU, Xiushi Yang, Peiyou Qin
exaly  

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, Supriya Kumari, Balwinder Singh   +2 more
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  

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
exaly  

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

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

Partial Substitution of Quinoa Flour for Rice Flour in Gluten-Free Apple-Blueberry Muffins

Journal of Culinary Science & Technology, 2023
Erin M. Leland, Jessica K. Nigg, David A. Olds   +2 more
openaire   +1 more source