This study aimed to develop and characterize the new gluten‐free erişte formulated by using
oat flour (100%), quinoa flour (100%), and oat+ quinoa flour blend (50%+ 50% by weight) …

Purpose: The study focused on evaluating proximate compositions and functional properties
of different flour blends. Methodology: Three representative flour samples were produced …

In this study, beef meatballs were produced by using different percentages of quinoa flour as
functional ingredient. The effects of quinoa flour levels on physicochemical, textural …

Response surface methodology (RSM) was used to analyse the effect of temperature, screw
speed, and feed moisture content on physicochemical properties of quinoa extrudates. A …

Colocasia esculenta L. Schott and Xanthosoma sagittifolium L. Schott are two tropical tubers
species commonly referred as cocoyams. Colocasia esculenta tuber is usually used for the …

Gluten-free products were initially for people with gluten-related disorders but are now
popular with regular consumers. Research is investigating the health benefits of other gluten …

The purpose of this study is to prepare extruded rice flours suitable for baking rice cookies.
The extruded rice flours were prepared at 100 and 130$^{\circ} C $ temperature and 25 and …

The use of maize, black bean and crayfish flour blends in the formulation of complementary
foods was studied. The maize, black bean and crayfish flours were blended in the ratios of …

Abstract Background: Muffin a Cereal based snacks, has been considered as the most
popular breakfast cereals by average Americans now-a-days, because of their unique …

The current study aimed at the quinoa-wheat composite flour's characterization (including
total phenolics, total flavonoids, and antioxidant activity) as well as its effect on dry cake …