Utilization of Quinoa Seeds to Produce Gluten-Free Pan Bread

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

CHEMICAL AND TECHNOLOGICAL STUDIES ON QUINOA SEEDS

Influence of Incorporating Chia Seeds on the Quality Characteristics of Pan Bread

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

EFFECT OF SUBSTITUTION OF WHEAT FLOUR WITH QUINOA FLOUR ON QUALITY OF PAN BREAD AND BISCUIT

Effect of Pre-Treatment Techniques on the Quality Characteristics of Quinoa Flour

Influence of Legumes Flour on Physical and Sensory Attributes of Gluten-free Breads

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

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