Effects of quinoa flour (Chenopodium Quinoa Willd) substitution on wheat flour characteristics

Quinoa is a pseudo-cereal with great nutritional and functional qualities, serving as an excellent substitution to develop quinoa-containing foods. This study aimed to explore the influence of quinoa flour substitution on quality characteristics of wheat flour (WF). WF was substituted with different...

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Detalles Bibliográficos
Autores principales: Mu, Jianlou, Qi, Yiwen, Gong, Kexin, Chen, zhizhou, Brennan, Margaret A., Ma, Qianyun, Wang, Jie, Brennan, Charles S.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10448273/
https://www.ncbi.nlm.nih.gov/pubmed/37637077
http://dx.doi.org/10.1016/j.crfs.2023.100556

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10448273/
https://www.ncbi.nlm.nih.gov/pubmed/37637077
http://dx.doi.org/10.1016/j.crfs.2023.100556

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