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...

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Detaylı Bibliyografya
Yayımlandı:J Food Sci Technol
Asıl Yazarlar: Brito, Isabelle L., de Souza, Evandro Leite, Felex, Suênia Samara Santos, Madruga, Marta Suely, Yamashita, Fábio, Magnani, Marciane
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Springer India 2014
Konular:
Original Article
Online Erişim: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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