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

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

Utilization Of Millet ( pennisetum glaucum ) flour To produce gluten-free toast bread.

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

Production of free-gluten bread from some cereal crops

Utilization of Different Seedss for Production Multigrain Pan Bread

Characteristics and Bread-Making Quality of Wheat and Quinoa Flour Blends

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

Quinoa Grain to Improve the Nutritive Value and Functional Ingredient for Breadsticks

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