CHEMICAL AND TECHNOLOGICAL STUDIES ON QUINOA SEEDS

Production and Evaluation of Soft Sheep's Milk Cheese Analogues Supplemented With Quinoa Seed Flour and Xanthan Gum

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

<i>In vivo</i> and <i>in vitro</i> studies to evaluate nutritional value of <i>Chenopodium quinoa</i> as unconventional forage resource for feeding ruminants

Comparative Evaluation of Some Physicochemical Properties for Different Types of Vegan Milk with Cow Milk

Production of Greek yoghurt with quinoa flour

Color parameters and rheological properties of Rayeb milk made from cow milk and quinoa milk mixture

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

Production of vegetable yoghurt like from lupin milk

PRODUCTION OF A NEW YOGHURT - LIKE PRODUCTS FORTIFIED WITH SOME LEGUMES AND SWEET, CEREAL CROPS AND ITS EVALUATION OF FUNGAL LOAD.