… evaluate the physicochemical, rheological, molecular, thermal and sensory properties of
complementary food … , pretreated quinoa flour (Chenopodium quinoa Willd.) of “white quinoa” …

… The physicochemical properties of quinoa starches vary … Quinoa flour as a part of a complex
formulation with rice flour … Rheological or textural properties were not reported. Production of …

… used to substitute or complement sensory panel evaluation. … on the physico-chemical
characteristics of quinoa flour. The … food development of quinoa (Chenopodium quinoa Willd.). …

… , this study aimed to produced GF cupcake made from different levels (0, 25, 50 and 100%)
of quinoa … g/day of quinoa for six weeks as part of their usual GF diet. Duodenal biopsies and …

… , rheological, and sensory properties of food product pasta. … attribute of the pasta sensory
assessment made with QF and ChF … mulation and sensory evaluation of complementary foods …

… that the quinoa flour content affects the rheological properties… the sensory assessment of
pasta with gluten-free quinoa flour … Physicochemical characterization and consumer response to …

… His research interests include the development of molecular … supply of nutrients to complement
the standard diet, consumption of … on the physicochemical characteristics of quinoa flour (…

… , chemical modification, and physicochemical modification as in … the molecular structure and
the amount and quality of … of four Peruvian quinoa (Chenopodium quinoa Willd.) cultivars (‘…

… the dough rheological behavior and starchy foods quality. … peak molecular weight (Mw) of
soluble β-glucan in barley flour shifted … With regard to quinoa, barley, sorghum, and millet flour, …

… Quinoa flour is an excellent source of high quality vegetable protein and has important …
quinoa flour (HQ); while the gluten-containing bread (PCG) was made from wheat flour (HT). …