Utilization of quinoa flour (Chenopodium quinoa Willd.) in gluten-free pasta formulation: Effects on nutritional and sensory properties
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DOI: 10.1177/1082013220940092
Abstract: In this study, raw and germinated quinoa seed flour was utilized in gluten-free pasta formulation. Rice:corn semolina (50:50) blend was used in gluten-free pasta as a control group. Quinoa flours were replaced with rice:corn semolina… read more here.
Keywords: gluten free; free pasta; quinoa flour; pasta formulation ... See more keywords