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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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Guardado en:
Autores principales: Jianlou Mu, Yiwen Qi, Kexin Gong, zhizhou Chen, Margaret A. Brennan, Qianyun Ma, Jie Wang, Charles S. Brennan
Formato: Artigo
Lenguaje:Inglês
Publicado: Elsevier 2023-01-01
Colección:Current Research in Food Science
Materias:
Quinoa flour
Quality characteristics
Tensile property
Pasting property
Secondary structure
Acceso en línea:http://www.sciencedirect.com/science/article/pii/S2665927123001247
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