Effect of whole quinoa flour substitution on the texture and in vitro starch digestibility of wheat bread

Publication date: Available online 19 April 2021Source: Food HydrocolloidsAuthor(s): Xiaoxuan Wang, Xiao Lao, Yize Bao, Xiao Guan, Cheng Li

Source: Food Hydrocolloids - April 23, 2021 Category: Food Science Source Type: research