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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...

Ausführliche Beschreibung

Gespeichert in:
Hauptverfasser: Jianlou Mu, Yiwen Qi, Kexin Gong, zhizhou Chen, Margaret A. Brennan, Qianyun Ma, Jie Wang, Charles S. Brennan
Format: Artigo
Sprache:Inglês
Veröffentlicht: Elsevier 2023-01-01
Schriftenreihe:Current Research in Food Science
Schlagworte:
Quinoa flour
Quality characteristics
Tensile property
Pasting property
Secondary structure
Online-Zugang:http://www.sciencedirect.com/science/article/pii/S2665927123001247
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