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Optimization of Extrusion Conditions for a Gluten-Free Snack Produced from White Quinoa (Chenopodium quinoa W.)
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SYNERGISTIC EFFECT OF SOURDOUGH, GERMINATED QUINOA (CHENOPODIUM QUINOA) FLOUR AND TRANSGLUTAMINASE ON THE PHYSICOCHEMICAL, MECHANICAL AND SENSORY PROPERTIES OF GLUTEN-FREE CIABATTA BREAD
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Protein-rich expanded snack from red quinoa (Chenopodium quinoa Willd. INIA 415 Pasankalla) optimization of processing conditions and product quality
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