Changes in chemical and anti-nutritional properties of pasta enriched with raw and germinated quinoa (Chenopodium quinoa Willd.) flours
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DOI: 10.1007/s13197-020-04420-7
Abstract: In this study, quinoa seeds were processed to flour in ungerminated (raw) and germinated forms. Raw quinoa flour (RQF) and germinated quinoa flour (GQF) were replaced (0, 10, 20 and 30%) with wheat semolina in… read more here.
Keywords: germinated quinoa; properties pasta; anti nutritional; raw germinated ... See more keywords