机译:Effect of partial substitution of wheat flour by quinoa (Chenopodium quinoa Willd.) and tarwi (Lupinus mutabilis Sweet) flours on dough and bread quality
Univ Nacl Quilmes;
Andean grains; thermomechanical properties; bread quality; optimal formulation; BREADMAKING PROPERTIES; CHEMICAL-COMPOSITION; ACCEPTABILITY; INGREDIENT; BEHAVIOR; ISOLATE; BAKING;