Functional and sensory characteristics of quinoa in foods
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Publisher
Elsevier
Reference15 articles.
Cited by 6 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Some Physicochemical and Sensory Properties of Muffin Cakes Enriched with Quinoa (Chenopodium quinoa Willd.) Flour;Akademik Gıda;2022-10-11
2. Preparation of a Low-Calorie, Gluten-Free All-in-One Cake Mix, Containing Bacillus Coagulans Using Quinoa and Inulin Functionality;Journal of Food Quality;2022-04-23
3. Review on structural, nutritional and anti-nutritional composition of Teff (Eragrostis tef) in comparison with Quinoa (Chenopodium quinoa Willd.);Cogent Food & Agriculture;2018-01-01
4. Food Uses of Whole Pseudocereals;Pseudocereals;2017-01-14
5. Nutritional and sensory characteristics of gluten-free quinoa (Chenopodium quinoa Willd)-based cookies development using an experimental mixture design;Journal of Food Science and Technology;2014-11-26
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