quinoa flour

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Physicochemical, rheological, molecular, thermal and sensory evaluation of newly developed complementary infant (6-24 months old) foods prepared with quinoa (Chenopodium quinoa Willd.) flour.

Ayseli, Mehmet Turan;Yilmaz, Mustafa Tahsin;Cebi, Nur;Sagdic, Osman;Ozmen, Duygu;Capanoglu, Esra;

2020 Food chemistry DOI: S0308-8146(20)30055-... 512 views

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Food chemistry

ISSN: 1873-7072 1,145 views

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rheology sensory analysis aroma-active compounds complementary food