Proximate, physico-chemical, functional and sensory properties OF quinoa and amaranth flour AS potential binders in beef sausages.
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DOI: 10.1016/j.foodchem.2021.130619
Abstract: There is an increase in demand for sausages in developing countries, however, accessibility and cost of binders are a challenge. Amaranth and quinoa flours were evaluated for use as alternative binders to corn-starch. Proximate composition,… read more here.
Keywords: quinoa amaranth; functional sensory; proximate physico; chemical functional ... See more keywords