Rheological behavior of quinoa, lentil, and rice flour mixtures under different pH conditions
Article in Food Hydrocolloids (January 2025)
The most recent citing publications are shown below. View all 18 publications that cite this research output on Dimensions.
Amaranth
Book chapter (August 2024)
Second-generation snacks prepared from quinoa with probiotic. Physicochemical properties, in vitro digestibility, antioxidant activity and consumer acceptability
Article in Heliyon (August 2024)