Influence of Substitution of Wheat and Broad Bean Flour for Hydrolyzed Quinoa Flour on Cookie Properties

Influence of Substitution of Wheat and Broad Bean Flour for Hydrolyzed Quinoa Flour on Cookie Properties

Quinoa (<i>Chenopodium quinoa</i>) is an important pseudocereal for its high nutritional value, versatility in cooking, gluten-free nature, and potential contribution to food security and sustainable agriculture. The aim of this work was to evaluate the effect of different levels of subs...

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Bibliographic Details
Main Authors: Ileana de los A. Gremasqui, María A. Giménez, Manuel O. Lobo, Loreto Muñoz, María C. Zuñiga, Norma C. Sammán
Format: Article
Language:English
Published: MDPI AG 2023-09-01
Series:Biology and Life Sciences Forum
Subjects:
<i>Chenopodium quinoa</i>
antioxidant
cookies
flour
hydrolyzed flour
properties
Online Access:https://www.mdpi.com/2673-9976/25/1/7

Internet

https://www.mdpi.com/2673-9976/25/1/7

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