tailieunhanh - Sensory, physico-chemical and nutritional properties of gluten free biscuits formulated with quinoa (Chenopodium quinoa Willd.), foxtail millet (Setaria italica) and hydrocolloids

Quinoa and foxtail millets are naturally gluten free grains are rich in many nutrient and health benefiting compounds. Gluten free (GF) biscuits were prepared from both the grains, by employing hydrocolloids and the sensory, physico- chemical and nutritional properties were assessed. Compared to GF biscuits, control wheat biscuits (WHB) received higher scores. |

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