Quinoa (chenopodium Quinoa Willd.) Flour as Novel and Safe Ingredient in Bread Formulation
Quinoa (Chenopodium quinoa Willd.) has a great agronomic potential across the world and its seeds and flour may represent a source of functional ingredient for novel food production, because its high protein content with all essential amino acids, absence of gluten, high dietary fiber content and ab...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AIDIC Servizi S.r.l.
2019-06-01
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| Series: | Chemical Engineering Transactions |
| Online Access: | https://www.cetjournal.it/index.php/cet/article/view/9709 |