The Mixolab Parameters of Wheat/Quinoa Composite Flour and Their Relation to Quality Characteristics

Utilization of Quinoa Seeds to Produce Gluten-Free Pan Bread

Effect of Adding Corn Flour to Quinoa Flour to Produce Gluten-Free Pan Bread

EFFECT OF SUBSTITUTION OF WHEAT FLOUR WITH QUINOA FLOUR ON QUALITY OF PAN BREAD AND BISCUIT

CHARACTERIZATION, NUTRITIONAL AND FUNCTIONAL PROPERTIES OF QUINOA FLOUR AND ITS PROTEIN ISOLATE

Preparation and evaluation of free gluten bakery products by using germinated quinoa.

Influences of raw and germinated quinoa seeds flour on the chemical, technological and sensory properties of pan bread

Effect of Utilizing of Quinoa, Rice and Corn Flours on Physicochemical Properties and Sensory Characteristics of Gluten Free Cupcake

QUALITY CHARACTERISTICS OF BREAD MADE FROM COMPOSITE FLOURS OF WHEAT, CORN, BARLEY AND FENUGREEK

Enhancement of Functional Properties of Gluten-Free Bread