Thermal and pasting properties of Quinoa—Wheat flour blends and their effects on production of extruded instant noodles
Author:
Funder
Türkiye Bilimsel ve Teknolojik Araştirma Kurumu
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference44 articles.
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2. Extrusion and extruded products: changes in quality attributes as affected by extrusion process parameters: a review;Alam;Crit. Rev. Food Sci. Nutr.,2016
3. Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations;Alvarez-Jubete;Eur. Food Res. Technol.,2010
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