Effect of Using Quinoa Flour (Chenopodium quinoa Willd.) on the Physicochemical Characteristics of an Extruded Pasta

Quinoa is a promising raw material for the production of foods with high nutritional quality. This study used quinoa flour (Chenopodium quinoa Willd.), egg white, and yucca starch to obtain an extruded pasta. By means of a proximate analysis, the nutritional content of the raw materials, uncooked an...

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Detalles Bibliográficos
Autores principales: Torres, Olga L., Lema, Mariana, Galeano, Yessica V.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8053053/
https://www.ncbi.nlm.nih.gov/pubmed/33928144
http://dx.doi.org/10.1155/2021/8813354

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8053053/
https://www.ncbi.nlm.nih.gov/pubmed/33928144
http://dx.doi.org/10.1155/2021/8813354

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