Development of Gluten-Free Breads Using Andean Native Grains Quinoa, Kañiwa, Kiwicha and Tarwi
The aim of this study was to develop gluten-free breads using the flours of Andean native grains. The following native grains were used: quinoa (<em>Chenopodium quinoa</em>) Pasankalla variety, kiwicha (<em>Amaranthus caudatus</em>) Centenario variety, kañiwa (<em>Cheop...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-08-01
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| Series: | Proceedings |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2504-3900/53/1/15 |