Open AccessThermo-mechanical and baking properties of the quinoa-rice composite flour
Author(s) -
Iuliana Banu,
Iuliana Aprodu
Publication year - 2022
Publication title -
annals of the university "dunărea de jos" of galaţi. fascicle vi, food technology
Language(s) - English
Resource type - Journals
eISSN - 2068-259X
pISSN - 1843-5157
DOI - 10.35219/foodtechnology.2022.1.03
Subject(s) - food science , retrogradation (starch) , starch , rice flour , wheat flour , gluten , chemistry , mathematics , materials science , raw material , organic chemistry , amylose