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Effect of Using Quinoa Flour (Chenopodium quinoa Willd.) on the Physicochemical Characteristics of an Extruded Pasta

OL Torres, M Lema, YV Galeano - International Journal of Food …, 2021 - Wiley Online Library
Quinoa is a promising raw material for the production of foods with high nutritional quality.
This study used quinoa flour (Chenopodium quinoa Willd.), egg white, and yucca starch to …
被引用次数：14 相关文章
[HTML] nih.gov

[HTML][HTML] Effect of Using Quinoa Flour (Chenopodium quinoa Willd.) on the Physicochemical Characteristics of an Extruded Pasta

OL Torres, M Lema, YV Galeano - International Journal of Food …, 2021 - ncbi.nlm.nih.gov
Quinoa is a promising raw material for the production of foods with high nutritional quality.
This study used quinoa flour (Chenopodium quinoa Willd.), egg white, and yucca starch to …

Effect of using quinoa flour (Chenopodium quinoa Willd.) on the physicochemical characteristics of an extruded pasta.

OL Torres, M Lema, YV Galeano - 2021 - cabidigitallibrary.org
Quinoa is a promising raw material for the production of foods with high nutritional quality.
This study used quinoa flour (Chenopodium quinoa Willd.), egg white, and yucca starch to …
[PDF] scienceopen.com

[PDF][PDF] Research Article Effect of Using Quinoa Flour (Chenopodium quinoa Willd.) on the Physicochemical Characteristics of an Extruded Pasta

OL Torres, M Lema, YV Galeano - 2021 - scienceopen.com
Quinoa is a promising raw material for the production of foods with high nutritional quality.
This study used quinoa flour (Chenopodium quinoa Willd.), egg white, and yucca starch to …

Effect of Using Quinoa Flour (Chenopodium quinoa Willd.) on the Physicochemical Characteristics of an Extruded Pasta.

OL Torres, M Lema… - International Journal of …, 2021 - search.ebscohost.com
Quinoa is a promising raw material for the production of foods with high nutritional quality.
This study used quinoa flour (Chenopodium quinoa Willd.), egg white, and yucca starch to …

Effect of Using Quinoa Flour (Chenopodium quinoa Willd.) on the Physicochemical Characteristics of an Extruded Pasta

OL Torres, M Lema, YV Galeano - International Journal of …, 2021 - search.proquest.com
Quinoa is a promising raw material for the production of foods with high nutritional quality.
This study used quinoa flour (Chenopodium quinoa Willd.), egg white, and yucca starch to …

Effect of Using Quinoa Flour (Chenopodium quinoa Willd.) on the Physicochemical Characteristics of an Extruded Pasta.

OL Torres, M Lema, YV Galeano - International Journal of Food …, 2021 - europepmc.org
Quinoa is a promising raw material for the production of foods with high nutritional quality.
This study used quinoa flour (Chenopodium quinoa Willd.), egg white, and yucca starch to …
[PDF] semanticscholar.org

[PDF][PDF] Research Article Effect of Using Quinoa Flour (Chenopodium quinoa Willd.) on the Physicochemical Characteristics of an Extruded Pasta

OL Torres, M Lema, YV Galeano - 2021 - pdfs.semanticscholar.org
Quinoa is a promising raw material for the production of foods with high nutritional quality.
This study used quinoa flour (Chenopodium quinoa Willd.), egg white, and yucca starch to …

Effect of Using Quinoa Flour (Chenopodium quinoa Willd.) on the Physicochemical Characteristics of an Extruded Pasta

OL Torres, M Lema… - International journal of …, 2021 - pubmed.ncbi.nlm.nih.gov
Quinoa is a promising raw material for the production of foods with high nutritional quality.
This study used quinoa flour (Chenopodium quinoa Willd.), egg white, and yucca starch to …

[引用][C] Effect of Using Quinoa Flour (Chenopodium quinoa Willd.) on the Physicochemical Characteristics of an Extruded Pasta

OL Torres, M Lema, YV Galeano - International Journal of Food Science - Hindawi