Utilization of Quinoa Seeds to Produce Gluten-Free Pan Bread

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

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

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

IMPROVING BISCUIT NUTRITIONAL VALUE USING QUINOA FLOUR

Enhancing the Nutritional Value of Corn Flakes by Adding Quinoa Flour

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

Enhancement of Functional Properties of Gluten-Free Bread

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

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