Development of gluten-free and egg-free pasta based on quinoa (Chenopdium quinoa Willd) with addition of lupine flour, vegetable proteins and the oxidizing enzyme POx
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DOI: 10.1007/s00217-019-03320-1
Abstract: The aim of this research was to develop gluten-free (GF) and egg-free quinoa pasta with high nutritional value. Extruded and non-extruded quinoa (red and white) flour, potato starch, tara gum, and potato, pea and rice… read more here.
Keywords: protein; egg free; lupine flour; quinoa ... See more keywords