CHEMICAL AND TECHNOLOGICAL STUDIES ON QUINOA SEEDS

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

Preparation of Gluten Free Biscuits from Quinoa, Rice and Chickpeas for Celiac Disease Patients

Utilization of Quinoa Seeds to Produce Gluten-Free Pan Bread

Chemical and functional properties of free-gluten biscuit making from corn, quinoa and millet flours

Evaluation of free gluten biscuits substituted with Quinoa and Jerusalem artichoke flours as functional foods

SENSORY AND BIOLOGICAL EVALUATION OF CHIA AND QUINOA- FORTIFIED GLUTEN FREE-BISCUIT PRODUCTS ON CELIAC DISEASE IN RATS

Evaluate Gluten-free Macaroni with Chia Seeds and Psyllium as Alternative Gluten to Celiac Diseases

Evaluation of quinoa (Chenopodium quinoa Willd) flour fortification on the quality of pasta production

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