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Effect of partial substitution of wheat flour by quinoa (Chenopodium quinoa Willd.) and tarwi (Lupinus mutabilis Sweet) flours on dough and bread quality.
Gutierrez-Castillo C, Alcázar-Alay S, Vidaurre-Ruiz J, Correa MJ, Cabezas DM, Repo-Carrasco-Valencia R, Encina-Zelada CR. Gutierrez-Castillo C, et al. Among authors: correa mj. Food Sci Technol Int. 2023 Sep;29(6):619-630. doi: 10.1177/10820132221106332. Epub 2022 Jun 7. Food Sci Technol Int. 2023. PMID: 35673705
19 results