[HTML][HTML] Technofunctional Properties and Rheological Behavior of Quinoa, Kiwicha, Wheat Flours and Their Mixtures
NC Jamanca-Gonzales, RW Ocrospoma-Dueñas… - Molecules, 2024 - mdpi.com
Wheat flour is a common raw material in the food industry; however, Andean grains, such as
quinoa and kiwicha, are gaining popularity due to their quality proteins, fiber, and bioactive …
quinoa and kiwicha, are gaining popularity due to their quality proteins, fiber, and bioactive …
Sensory Evaluation through RATA and Sorting Task of Commercial and Traditional Panettones Sold in Peru
RJ Silva-Paz, RW Ocrospoma-Dueñas… - Foods, 2024 - mdpi.com
In Peru, the consumption of panettone has increased, highlighting the importance of its
sensory aspect, quality and price for its acceptance. This study evaluated sensory …
sensory aspect, quality and price for its acceptance. This study evaluated sensory …
Physicochemical and Sensory Parameters of “Petipan” Enriched with Heme Iron and Andean Grain Flours
NC Jamanca-Gonzales, RW Ocrospoma-Dueñas… - Molecules, 2023 - mdpi.com
Enrichment is the addition of nutrients to a food that does not contain them naturally, which is
conducted in a mandatory manner and in order to solve a nutritional deficiency in the …
conducted in a mandatory manner and in order to solve a nutritional deficiency in the …
Muffin-Type Bakery Product Based on Mexican Mesquite (Prosopis spp.) Flour: Texture Profile, Acceptability, and Physicochemical Properties
ME Alemán-Huerta, BA Castillo-Cázares… - Foods, 2023 - mdpi.com
In this research, muffin-type bakery products were developed based on wheat flour (WF) and
mesquite flour (MF) in the following proportions: WFMF 90: 10, WFMF 75: 25, and WFMF 50 …
mesquite flour (MF) in the following proportions: WFMF 90: 10, WFMF 75: 25, and WFMF 50 …