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

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

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

NUTRITIONAL EVALUATION OF SPAGHETTI REPLACED BY SOME RAW LEGUME FLOURS AND TREATED WITH DIFFERENT TECHNOLOGICAL METHODS.

Improvement of Nutritional Value, Physical and Sensory Properties of Biscuits using Quinoa, Naked barley and Carrot

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

Nutritional value, antioxidant activity, cooking quality, and sensory attributes of pasta enriched with cornsilk

QUALITY CHARACTERISTICS OF NOODLE FORTIFIED BY CHICKPEA OR LUPINE PROTEIN CONCENTRATES

Evaluation of gluten-free noodles fortified by Spirulina algae

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