Nutritional and sensory characteristics of gluten-free quinoa (Chenopodium quinoa Willd)-based cookies development using an experimental mixture design

Journal of Food Science and Technology

Volumn 52, Issue 9, 2015, Pages 5866-5873

  Brito, Isabelle L ^a   de Souza, Evandro Leite ^a   Felex, Suênia Samara Santos ^a   Madruga, Marta Suely ^a   Yamashita, Fábio ^b   Magnani, Marciane ^a  

^a FEDERAL UNIVERSITY OF PARAÍBA   (Brazil)

^b STATE UNIVERSITY OF LONDRINA   (Brazil)

Author keywords

Bakery products; Mixture design; Optimization; Quinoa

Indexed keywords

AMINO ACIDS; BAKERY PRODUCTS; HARDNESS; MIXTURES; OPTIMIZATION; STARCH;

ESSENTIAL AMINO ACIDS; EXPERIMENTAL MIXTURE DESIGNS; MIXTURE DESIGN; QUINOA; SENSORY ACCEPTABILITIES; SENSORY CHARACTERISTICS; SYNERGISTIC EFFECT; TERNARY MIXTURES;

PRODUCT DESIGN;

CHENOPODIUM QUINOA; ZEA MAYS;

EID: 84940451700     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-014-1659-1     Document Type: Article

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