Partial Substitution of Quinoa Flour for Rice Flour in Gluten-Free Apple-Blueberry Muffins
Author:
Affiliation:
1. Department of Family & Consumer Sciences, Bradley University, Peoria, Illinois, USA
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/15428052.2023.2199702
Reference18 articles.
1. The effect of Quinoa flour and enzymes on the quality of gluten‐free bread
2. Physical, Textural and Sensory Properties of Gluten-Free Muffins Prepared Using Quinoa Flour as a Replacement for Rice Flour
3. A Comprehensive Study on Physical Properties of Two Gluten-Free Flour Fortified Muffins
4. The suitability of teff flour in bread, layer cakes, cookies and biscuits
5. Volume and texture improvement of gluten-free bread using quinoa white flour
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