Optimization of antioxidant activity, textural and sensory characteristics of gluten-free cookies made from whole indian quinoa flour

Author:

Jan Khan Nadiya,Panesar P.S.,Singh SukhcharnORCID

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

1. Approved methods of analysis (10-50D). The american association of cereal chemists;AACC,2000

2. Differential scanning calorimetry of sugar cookies and cookie doughs;Abboud;Cereal Chemistry (USA),1984

3. Nutritive value and chemical composition of pseudocereals as gluten-free ingredients;Alvarez-Jubete;International Journal of Food Sciences & Nutrition,2009

4. Nutritional composition and health benefits of golden grain of 21 st century, quinoa (Chenopodium quinoa willd.): A review;Arneja;Pakistan Journal of Nutrition,2015

5. Chenopodium quinoa—an Indian perspective;Bhargava;Industrial Crops and Products,2006

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