Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical-Physical, Nutritional, Volatile and Sensory Parameters of Gluten-Free Ladyfinger Biscuits

The present study investigates the effect of partial or total substitution of rice flour (RF) with quinoa flour (QF) (at 25%, 50%, 75% and 100%) on the chemical-physical, nutritional, and sensory characteristics, as well as the volatile compounds, of ladyfinger biscuits. All quinoa-based formulation...

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Detalles Bibliográficos
Autores principales: Cannas, Michela, Pulina, Simone, Conte, Paola, Del Caro, Alessandra, Urgeghe, Pietro Paolo, Piga, Antonio, Fadda, Costantino
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353548/
https://www.ncbi.nlm.nih.gov/pubmed/32575539
http://dx.doi.org/10.3390/foods9060808

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353548/
https://www.ncbi.nlm.nih.gov/pubmed/32575539
http://dx.doi.org/10.3390/foods9060808

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