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Extruded Quinoa Flour Applied for the Development of Gluten-Free Breads: a Technological, Sensory and Microstructural Approach

Published Online: 2025-01-08

Published Print: 2025-03

Authors

Burbano, Juan José

Di Pierro, Juan Pablo

Camacho, Catalina

Vidaurre-Ruiz, Julio

Repo-Carrasco-Valencia, Ritva

Iglesias, Florencia Agustina

Sánchez, Mariana

Ospina, Yeisson Andrés Moscoso

Igartúa, Daniela Edith

Correa, María Jimena https://orcid.org/0000-0002-8759-677X
Cabezas, Dario Marcelino https://orcid.org/0000-0002-7920-4852
Funding

Funding for this research was provided by:

UNLP (X1002, X1002)

MINCYT (PICT-2020-SERIEA-02634 and PICT APLICADOS-2021-00012, PICT-2020-SERIEA-02634 and PICT APLICADOS-2021-00012, PICT-2020-SERIEA-02634 and PICT APLICADOS-2021-00012, PICT-2020-SERIEA-02634 and PICT APLICADOS-2021-00012, PICT-2020-SERIEA-02634 and PICT APLICADOS-2021-00012, PICT-2020-SERIEA-02634 and PICT APLICADOS-2021-00012, PICT-2020-SERIEA-02634 and PICT APLICADOS-2021-00012, PICT-2020-SERIEA-02634 and PICT APLICADOS-2021-00012)
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Text and Data Mining valid from 2025-01-08

Version of Record valid from 2025-01-08
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Article History

Accepted: 21 November 2024

First Online: 8 January 2025

Declarations

:

: The authors declare no conflicts of interest.

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