Physicochemical and Technological Studies on Improving the Nutritional Value of Egyptian Balady Bread Using Barley, Sorghum and Quinoa Flours

IMPROVING BISCUIT NUTRITIONAL VALUE USING QUINOA FLOUR

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

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

Effect of Adding Corn Flour to Quinoa Flour 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

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

CHEMICAL AND TECHNOLOGICAL STUDIES ON QUINOA SEEDS

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