Incorporation Quinoa and Chia Flour with Wheat Flour to Enhance the Nutritional Value and Improve the Sensory Properties of Pasta

Nutritional evaluation of different pasta prepared from quinoa and barley fraction D containing high β- glucan

Quality Evaluation of Pasta Made From Some Durum Wheat Cultivars in Egypt

Quality Properties of Pasta Fortification with legume Flour and Mallow (Malva parviflora L.) Leaves Powder

Effect of different processing of white kidney beans on physicochemical and sensory characteristics of fortified pasta

Effect of Pre-Treatment Techniques on the Quality Characteristics of Quinoa Flour

Quality Characteristics Improvement of Low Phenylalanine Pasta

Chemical and Biological Evaluation of Some Products from Quinoa-Based Blends for Celiac Disease

Utilization of Quinoa Seeds to Produce Gluten-Free Pan Bread

FORTIFICATION OF PASTA WITH BARLEY FRACTION HIGH B-GLUCAN AND QUINOA FLOUR