Effect of nutrient-rich quinoa fraction composite wheat flour on product development
Author:
Funder
Indian Council of Medical Research
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s13197-024-06016-x.pdf
Reference24 articles.
1. Ballester-Sánchez J, Yalcin E, Fernández-Espinar MT, Haros CM (2019) Rheological and thermal properties of royal quinoa and wheat flour blends for breadmaking. Eur Food Res Tech 245:1571–1582. https://doi.org/10.1007/s00217-019-03265-5
2. Coţovanu I, Ungureanu-Iuga M, Mironeasa S (2021) Investigation of quinoa seeds fractions and their application in wheat bread production. Plants 10(10):2150. https://doi.org/10.3390/plants10102150
3. Deshpande RH, Kumar A, Katare M, Sakhare SD, Inamdar AA (2022) Effect of grinding techniques and supplementation of quinoa on the carbohydrate profile of tortillas. J Food Sci Tech 59(9):3600–3608. https://doi.org/10.1007/s13197-022-05365-9
4. El-Sohaimy SA, Shehata MG, Mehany T, Zeitoun MA (2019) Nutritional, physicochemical, and sensorial evaluation of flat bread supplemented with quinoa flour. Int J Food Sci. https://doi.org/10.1155/2019/4686727
5. Feng YY, Zhu YL, Wang Z, Li XL (2023) Effects of whole quinoa flour addition on the pasting property, dough rheology, and steam bread textural property of wheat flour. Int Food Res J. https://doi.org/10.47836/ifrj.30.5.10
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