M. G. Shehata

Compositional Analysis and Functional Characteristics of Quinoa Flour

S. A. El Sohaimy, S. E. Mohamed, M. G. Shehata, Taha Mehany & M. A. Zaitoun · Annual Research & Review in Biology · 2018

Aim: The current study was intended to evaluate the nutritional and functional properties of quinoa flour for the potent of its use in food manufacturing. Materials: Quinoa seeds were obtained from the Egyptian Company for Natural Oils, Cairo, Egypt. The collected seeds were clea...