The aim of the current work was to evaluate the physicochemical, rheological, molecular,
thermal and sensory properties of complementary food (CF) formulations prepared with …

Quinoa based gluten free bakery products were prepared by supplementing roasted quinoa
flour in oats and rice flour at different substitution levels and were organoleptically evaluated …

The aim of this study was to develop a gluten-free formulation of quinoa (Chenopodium
quinoa Willd.)-based cookies using experimental design of mixture to optimize a ternary …

Quinoa has unique physicochemical and nutritional properties among diverse food grains.
Quinoa flour (QF) was blended into wheat flour (WF) at weight ratios of 85/15, 70/30, 55/45 …

The purpose of the present research was to develop novel flat bread supplemented with
quinoa flour to raise its nutritional quality and functional properties. Furthermore, evaluation …

Sensory evaluation of quinoa gluten-free whole grain low fat and salt snacks was
conducted. The snacks were Quinoa, Quinoa-Cayenne Pepper, Quinoa-Ginger and Quinoa …

Demanding needs for quinoa flour increase rapidly in China in the last years. However, the
investigations on quinoa flour are limited. In this study, defatting and extruding treatments …

Quinoa can be used as a functional ingredient in food formulations. The aim of this study
was to evaluate the effects on proximate composition, stability during storage, texture and …

The proximate analysis, evaluation of nutritionally valuable minerals, sugars, chemical
properties of the oil and functional properties of the seed flour of quinoa (Chenopodium …

The current research aims to substitute corn flour with quinoa flour to produce gluten free
bakery product such as pan bread or biscuits to use it in autism disease and celiac cases …