Biscoitos com diferentes concentrações de farinha de quinoa em substituição parcial à farinha de trigo/Cookies with different concentrations of quinoa flour in partial replacement of wheat flour

The purpose of this study was to develop and evaluate the nutritional, physical and sensory characteristics of a cookie made with partial replacement of the wheat flour by quinoa flour, and to analyze the nutritional characteristics of the wheat and quinoa flours. Formulations were drawn up of a bis...

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Veröffentlicht in:	Revista brasileira de tecnologia de alimentos 2014-04, Vol.17 (2), p.121
Hauptverfasser:	Bick, Marília Alessandra, Fogaça, Aline de Oliveira, Storck, Cátia Regina
Format:	Artikel
Sprache:	por
Schlagworte:	Cookies Food science Nutrition Quinoa
Online-Zugang:	Volltext
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