Physicochemical, rheological, molecular, thermal and sensory evaluation of newly developed complementary infant (6–24 months old) foods prepared with quinoa (Chenopodium quinoa Willd.) flour

Author:

Ayseli Mehmet Turan,Yilmaz Mustafa Tahsin,Cebi NurORCID,Sagdic OsmanORCID,Ozmen Duygu,Capanoglu Esra

Funder

Small and Medium Enterprises Development Organization of Turkey

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

1. Functional, rheological, microstructural and antioxidant properties of quinoa flour in dispersions as influenced by particle size;Ahmed;Food Research International,2019

2. Fourier transform infrared spectroscopy in food microbiology;Alvarez-Ordonez,2012

3. ASTM E-2299-13. Standard Guide for Sensory Evaluation of Products by Children and Minors.

4. Assessment of chemical, rheological and sensory properties of fermented maize-cardaba banana complementary food;Ayo-Omogie;Food and Nutrition Sciences,2013

5. Rheological and thermal properties of gluten-free tempura batter systems formulated with quinoa and corn flour, quality criteria;Barisik,2018

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