Effect of quinoa and potato flours on the thermomechanical and breadmaking properties of wheat flour

Brazilian Journal of Chemical Engineering

Volumn 29, Issue 3, 2012, Pages 503-510

  Rodriguez Sandoval, E ^a   Sandoval, G ^b   Cortes Rodriguez M ^a  

^a UNIVERSIDAD NACIONAL DE COLOMBIA   (Colombia)

^b UNIVERSIDAD TÉCNICA DE AMBATO   (Ecuador)

Author keywords

Composite flour; Potato; Quinoa; Thermomechanical properties; Wheat flour

Indexed keywords

COMPOSITE FLOUR; POTATO; QUINOA; THERMOMECHANICAL PROPERTIES; WHEAT FLOURS;

FOOD PRODUCTS;

THERMAL PROCESSING (FOODS);

EID: 84868540826     PISSN: 01046632     EISSN: None     Source Type: Journal    
DOI: 10.1590/S0104-66322012000300007     Document Type: Article

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