Work

Utilization of quinoa flour ( Chenopodium quinoa Willd.) in gluten-free pasta formulation: Effects on nutritional and sensory properties

Year: 2020

Type: article

Source: Food Science and Technology International

DOI: 10.1177/1082013220940092

Authors: Berat Demir, Nermin Bilgiçli

Institution: Necmettin Erbakan University

Language: English

Topic: Seed and Plant Biochemistry

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Necmettin Erbakan Üniversitesi

OpenAlex ID: W3048476353

FWCI: 2.133

Cites: 36

Cited by: 43

Related to: 10