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...
Open access
Research Article
10.9734/ARRB/2018/38435