Now showing items 1-2 of 2
Rheological and textural properties of gluten - free doughts made from Andean grains
The objective of this research was to evaluate the rheological and textural properties of gluten-free doughs based on potato starch, which was partially substituted by diﬀerent proportions of quinoa (10%, 30% and 50%), ...
Development of gluten‑free and egg‑free pasta based on quinoa (Chenopdium quinoa Willd) with addition of lupine four, vegetable proteins and the oxidizing enzyme POx
(Springer Verlag, 2019-06)
The aim of this research was to develop gluten-free (GF) and egg-free quinoa pasta with high nutritional value. Extruded and non-extruded quinoa (red and white) four, potato starch, tara gum, and potato, pea and rice protein ...