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Nutritional and sensory characteristics of gluten-free quinoa (Chenopodium quinoa Willd)-based cookies development using an experimental mixture design
The aim of this study was to develop a gluten-free formulation of quinoa (Chenopodium quinoa Willd.)-based cookies using experimental design of mixture to optimize a ternary mixture of quinoa flour, quinoa flakes and corn starch for parameters of colour, specific volume and hardness. Nutritional and...
Guardat en:
| Publicat a: | J Food Sci Technol |
|---|---|
| Autors principals: | , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2014
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4554647/ https://ncbi.nlm.nih.gov/pubmed/26345002 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1659-1 |
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