Utilization of quinoa flour (Chenopodium quinoa Willd.) in gluten-free pasta formulation : Effects on nutritional and sensory properties
In this study, raw and germinated quinoa seed flour was utilized in gluten-free pasta formulation. Rice:corn semolina (50:50) blend was used in gluten-free pasta as a control group. Quinoa flours were replaced with rice:corn semolina blend at different (0-30%) ratios in gluten-free pasta formulation...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 27(2021), 3 vom: 01. Apr., Seite 242-250 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
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2021
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Germination gluten free pasta phenolic compounds quinoa |
| Online verfügbar |
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