TY  - JOUR 
AU  - Vicente Fernández, Ainhoa
AU  - Villanueva Barrero, Marina
AU  - Caballero Calvo, Pedro Antonio
AU  - Lazaridou, Athina
AU  - Biliaderis, Costas G.
AU  - Ronda Balbás, María Felicidad
PY  - 2024
SN  - 0268-005X
UR  - https://uvadoc.uva.es/handle/10324/73084
AB  - The suitability of microwave-assisted hydrothermally treated (MWT) quinoa flour was investigated as an ingredient for enhancing the quality of gluten-free (GF) bread fortified with quinoa. Different levels (0%, 25%, 37.5%, 50%, and 75%) of...
LA  - eng
PB  - Elsevier
KW  - Quinoa
KW  - Gluten-free bread
KW  - Physical properties
KW  - Sensory analysis
KW  - Fermentative properties
KW  - Microwave treatment
TI  - Microwave treatment enhances the physical and sensory quality of quinoa-enriched gluten-free bread
DO  - 10.1016/j.foodhyd.2024.110244
ER  -