Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Effect of modified quinoa flour addition on quality attributes of gluten-free rice bread.
Yamila G Sánchez, Luciana C González, Maria A Loubes, Marcela P Tolaba
Published: 202610.1177/10820132251412053
Abstract
To improve the rice-based bread (control) quality, the effects of partial substitution of rice flour with modified quinoa flour (10%-30%) on technological and sensorial bread attributes were investigated. An online survey revealed consumer interest i…
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