Utilization of Quinoa Seeds to Produce Gluten-Free Pan Bread
The effect of replacing rice flour with quinoa seeds (Chenopodium quinoa) flour on the proximate chemical composition, physical properties and sensory evaluation of free gluten pan bread were investigated. Baking trials were conducted at different levels of substitution (25, 50, 75 and 100% quinoa s...
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| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Árabe |
| Publicat: |
Mansoura University, Faculty of Agriculture
2018-07-01
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| Col·lecció: | Journal of Food and Dairy Sciences |
| Matèries: | |
| Accés en línia: | https://jfds.journals.ekb.eg/article_36010_a59ae867d590ace9f3acad5fc26610c1.pdf |
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