Awareness of the several agronomic, environmental, and health benefits of quinoa has led
to a constant increase in its production and consumption not only in South America, where it …

This study aimed to investigate the potential of Kluyveromyces lactis to be used as baker's
yeast in production of lean bread (100% of wheat flour) and sucrose (10%), lactose (10%) …

The aim of the research was to evaluate the effect of addition of white and red quinoa whole
flours (15% and 30%) on the physical-chemical and rheological parameters of white and …

Quinoa is a gluten-free pseudocereal, with an excellent nutrient profile containing
considerable amounts of fiber and minerals and rich in antioxidants such as polyphenols …

Dünya genelinde sağlık sorunlarının artışı, yaşam kalitesini bozan beslenme ve çevre
sorunlarıyla ilişkilendirilmektedir. Bunun sonucu olarak, insanların sağlıklı bir çevreye ve …

The present study was conducted to test the suitability of quinoa for the preparation of value
added products with different cooking methods such as boiling (Upma and Kesaribath) …

Present study was undertaken with an objective to evaluate traditional products prepared by
incorporating quinoa under different cooking methods such as boiling (quinoa upma and …

Whey is the remaining liquid of the milk after the separation of curd during cheese
manufacturing, accounting for 85–90% of the milk volume [1]. It is the main byproduct of the …

Pizza dough presents less research concerning other bakery products, where wheat flour
has been replaced by another farinaceous to improve its nutritional value. This research …

Increasing health problems in worldwide relate to the nutritional and environmental
problems affected life quality negatively. Therefore, people's demands to the healthy …