Results 201 to 210 of about 9,065 (215)

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

Journal of Cereal Science, 2022
Xiao Guan, Ruihan Huang
exaly  

Impact of Extrusion Conditions on Quinoa (Chenopodium quinoa) Flour Properties

Plant Foods for Human Nutrition
Juan José Burbano, Ezequiel Toribio, Florencia Agustina Iglesias, Mariana Sánchez, Dario Marcelino Cabezas, María Jimena Correa   +5 more
openaire   +1 more source

Effect of whole quinoa flour substitution on the texture and in vitro starch digestibility of wheat bread

Food Hydrocolloids, 2021
Xiao Guan, Cheng Li
exaly  

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

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

Physicochemical and functional properties of isolated starch and their correlation with flour from the Andean Peruvian quinoa varieties

International Journal of Biological Macromolecules, 2020
Gabriela T Pérez, María Eugenia Steffolani, Ritva Repo-Carrasco-Valencia   +2 more
exaly  

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

Antioxidants, 2022
José Vicente Gil, María Teresa Fernández-Espinar   +1 more
exaly  

Effect of quinoa flour on baking performance, antioxidant properties and digestibility of wheat bread

Food Chemistry, 2019
Xiaojuan Xu, Zhi-Gang Luo, Qingyu Yang
exaly  

Detection of quinoa flour adulteration by means of FT-MIR spectroscopy combined with chemometric methods

Food Chemistry, 2019
Silvio David Rodríguez, Pilar Buera
exaly  

Performance of quinoa (Chenopodium quinoa Willd) flour in the manufacture of gluten‐free spaghetti

Journal of the Science of Food and Agriculture, 2001
Luciana C Caperuto, Jaime Amaya‐Farfan, Celina R O Camargo   +2 more
openaire   +1 more source

Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread

Food Microbiology, 2016
Carlo Giuseppe Rizzello, Marco Montemurro, Marco Gobbetti   +2 more
exaly