THE PRODUCTION OF HIGH-PROTEIN EXTRUDED CORN SNACKS FORMULATED WITH QUINOA SEED AND MORINGA LEAF POWDER

CHEMICAL AND TECHNOLOGICAL STUDIES ON QUINOA SEEDS

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

Production of Greek yoghurt with quinoa flour

The Use of Quinoa and Chia to Improve the Functional Properties and Enhance the Health Benefits of Soft-Serve Ice Milk and Ice Cream

Physicochemical and Functional Properties, Nutritional Value andBioactive Compounds of Some Composite Flours

SOME PHYSICAL, MECHANICAL AND AERODYNAMIC PROPERTIES OF QUINOA SEEDS (Chenopodium quinoa Willd)

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

STUDY OF PHYSICO-CHEMICAL AND FUNCTIONAL PROPERTIES OF SOYA BEAN PROTEIN ISOLATE (LABORATORY-PRODUCED) AND ITS USE IN CAKE MAKING

Impact of Defatted Chia Seeds Flour Addition on Chemical, Rheological, and Sensorial Properties of Toast Bread