Effects of quinoa flour (Chenopodium Quinoa Willd) substitution on wheat flour characteristics-Reference-Cited by-同舟云学术

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Effects of quinoa flour (Chenopodium Quinoa Willd) substitution on wheat flour characteristics

Published:2023 Issue: Volume:7 Page:100556
ISSN:2665-9271
Container-title:Current Research in Food Science
language:en
Short-container-title:Current Research in Food Science

Author:

Mu Jianlou,Qi Yiwen,Gong Kexin,Chen zhizhou,Brennan Margaret A.,Ma Qianyun,Wang Jie,Brennan Charles S.

Funder

Hebei Agricultural University

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference32 articles.

1. Method 56-81.04 Determination of Falling Number AACC Approved Methods of Analysis,2000

2. Chapter 1 quinoa (Chenopodium quinoa Willd.): composition, chemistry, nutritional, and functional properties;Abugoch James,2009

3. Optimization of gluten-free bread production with low aflatoxin level based on quinoa flour containing xanthan gum and laccase enzyme;Alizadehbahaabadi;Int. J. Biol. Macromol.,2021

4. Association of Official Analytical Chemists. Methods of Analysis;AOAC,2017

5. The effect of Quinoa flour and enzymes on the quality of gluten‐free bread;Azizi;Food Sci. Nutr.,2020

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