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The Effects of Quinoa and Amaranth Flour on the Qualitative Characteristics of Gluten-Free Cakes
The effect of pseudocereal flour such as quinoa and amaranth in different concentrations (0, 10, 20, and 30%) was investigated in gluten-free cake formulation. Cake containing amaranth and quinoa flour showed higher protein, fat, ash, and fiber content. A30 (30% amaranth) and Q30 (30% quinoa) had th...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Hindawi
2023
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10284632/ https://www.ncbi.nlm.nih.gov/pubmed/37350795 http://dx.doi.org/10.1155/2023/6042636 |