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Sensory, Physico-Chemical and Nutritional Properties of Gluten Free Biscuits Formulated with Quinoa (Chenopodium quinoa Willd.), Foxtail Millet (Setaria italica) and Hydrocolloids

机译：用奎奴亚藜（Chenopodium Quinoa Willd.），Foxtail Millet（Setaria Italica）和水胶体的无麸质饼干的感官，物理化学和营养特性

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V. Thejasri; T.V. Hymavathi; T.P. Pradeepa Roberts; B. Anusha; S. Suchiritha Devi;
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1. Nutritional and sensory characteristics of gluten-free quinoa (Chenopodium quinoa Willd)-based cookies development using an experimental mixture design [J] . Brito Isabelle L., de Souza Evandro Leite, Santos Felex Suenia Samara, Journal of Food Science and Technology . 2015 ,第9期

机译：基于实验混合物设计的无麸质藜麦（Chenopodium quinoa Willd）饼干的营养和感官特性
2. Physicochemical properties of dietary fibers extracted from gluten-free sources: quinoa (Chenopodium quinoa), amaranth (Amaranthus caudatus) and millet (Panicum miliaceum) [J] . Kurek Marcin Andrzej, Karp Sabina, Wyrwisz Jaroslaw, Food Hydrocolloids . 2018 ,第DECa期

机译：从无麸质来源提取的膳食纤维的理化特性：藜麦（藜麦藜），a菜（（菜）和小米（粟）
3. Biochemical and Immunochemical Evidences Supporting the Inclusion of Quinoa (Chenopodium quinoa Willd.) as a Gluten-free Ingredient [J] . Penas Elena, Uberti Francesca, di Lorenzo Chiara, Plant Foods for Human Nutrition . 2014 ,第4期

机译：生化和免疫化学证据支持将藜麦（Chenopodium quinoa Willd。）纳入无麸质成分
4. Physico-chemical analysis, antioxidant capacity and vitamins of six ecotypes of Chilean Quinoa (Chenopodium quinoa Willd.) [C] . Margarita Miranda, Antonio Vega-Gálvez, Elsa Uribe, International congress on engineering and food . 2011

机译：智利藜南六生态型（Chenopodium Quinoa Willd）的物理化学分析，抗氧化能力和维生素。
5. Understanding the Effect of Single - and Twin-screw Extrusion Processing Parameters on Physical and Physico-chemical Properties of Sprouted Quinoa and Sprouted Proso Millets [D] . ?Swamy, Gabriela John 2020

机译：了解单的影响 - 和双螺杆挤压工艺参数对发芽藜麦和发芽黍子谷子的物理和理化性质
6. Nutritional and sensory characteristics of gluten-free quinoa (Chenopodium quinoa Willd)-based cookies development using an experimental mixture design [O] . Isabelle L. Brito, Evandro Leite de Souza, Suênia Samara Santos Felex, 2015

机译：基于实验混合物设计的无麸质藜麦（Chenopodium quinoa Willd）饼干开发的营养和感官特性
7. Development and sensory evaluation of gluten free bakery products using quinoa (Chenopodium Quinoa) flour [O] . Sukhmandeep Kaur, Navjot Kaur 2017

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Sensory, Physico-Chemical and Nutritional Properties of Gluten Free Biscuits Formulated with Quinoa (Chenopodium quinoa Willd.), Foxtail Millet (Setaria italica) and Hydrocolloids

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