Development of Gluten-Free Breads Using Andean Native Grains Quinoa, Kañiwa, Kiwicha and Tarwi

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...

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Dettagli Bibliografici
Autori principali:	Ritva Repo-Carrasco-Valencia, Julio Vidaurre-Ruiz, Genny Isabel Luna-Mercado
Natura:	Articolo
Lingua:	English
Pubblicazione:	MDPI AG 2020-08-01
Serie:	Proceedings
Soggetti:	quinoa kiwicha kañiwa tarwi gluten-free bread
Accesso online:	https://www.mdpi.com/2504-3900/53/1/15

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