Dough mixing and breadmaking properties of quinoa‐wheat flour blends
- 1 December 1992
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 27 (6), 701-705
- https://doi.org/10.1111/j.1365-2621.1992.tb01241.x
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Chemical composition and protein quality of some local Andean food sourcesFood Chemistry, 1989
- Evaluation of the protein quality of quinoaJournal of Agricultural and Food Chemistry, 1975