Optimization study of pasta extruded with quinoa flour (Chenopodium quinoa willd)
This study focused on obtaining an optimal spaghetti-type paste from quinoa flour (60–75%), cassava starch (1.5–5.0%) and water (25–40%) as variable factors and as a fixed egg-white factor (9%). In order to obtain a paste with the highest percentage of protein, the response surface methodology (MSR)...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2021-01-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/19476337.2021.1883116 |