Agronomical and nutritional evaluation of quinoa seeds (Chenopodium quinoa Willd.) as an ingredient in bread formulations

Author:

Stikic Radmila,Glamoclija Djordje,Demin Mirjana,Vucelic-Radovic Biljana,Jovanovic Zorica,Milojkovic-Opsenica Dusanka,Jacobsen Sven-Erik,Milovanovic Mirjana

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference29 articles.

1. Association of Official Analytical Chemist;AOAC,1997

2. Genetic variability and interrelationship among various morphological and quality traits in quinoa (Chenopodium quinoa Willd.);Bhargava;Field Crops Research,2007

3. Genotype and genotype-by-environment interaction effects for seed yield and seed size of quinoa (Chenopodium quinoa Willd.) as revealed by pattern analysis of international multi-environment trials;Bertero;Field Crops Research,2004

4. Nutrients and antinutrients in quinoa seeds;Chauhan;Cereal Chemistry,1992

5. Characterization of the wheat and quinoa flour blends in relation to their bread making quality;Enriquez;Journal of the Argentine Chemical Society,2003

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