Development of Gluten-Free Breads Using Andean Native Grains Quinoa, Kañiwa, Kiwicha and Tarwi
The aim of this study was to develop gluten-free breads using the flours of Andean native grains. The following native grains were used: quinoa (Chenopodium quinoa) Pasankalla variety, kiwicha (Amaranthus caudatus) Centenario variety, kañiwa (Cheopodium pallidicaule) Illpa Inia variety and tarwi (Lu...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-08-01
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| Series: | Proceedings |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2504-3900/53/1/15 |