Optimization study of pasta extruded with quinoa flour (Chenopodium quinoa willd)
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DOI: 10.1080/19476337.2021.1883116
Abstract: ABSTRACT This study focused on obtaining an optimal spaghetti-type paste from quinoa flour (60–75%), cassava starch (1.5–5.0%) and water (25–40%) as variable factors and as a fixed egg-white factor (9%). In order to obtain a… read more here.
Keywords: optimization study; pasta extruded; pasta; quinoa flour ... See more keywords