Evaluation of quinoa (Chenopodium quinoa Willd) flour fortification on the quality of pasta production
The aim of the present investigation was to formulate a pasta product with increased levels of protein and nutritive value by adding quinoa flour to traditional durum wheat semolina. And studding the effects of fortification on farinograph parameters, color characteristics, cooking quality, consumer...
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| Formato: | Artigo |
| Idioma: | Árabe |
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The National Nutrition Institute
2017-12-01
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| Series: | Bulletin of the National Nutrition Institute of the Arab Republic of Egypt |
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| Acceso en liña: | https://bnni.journals.ekb.eg/article_6727_63369f4e77503a411d290e0c557ffd0f.pdf |
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