Effect of modified quinoa flour addition on quality attributes of gluten-free rice bread
Food Science and Technology International
Published online on January 06, 2026
Abstract
Food Science and Technology International, Ahead of Print.
To improve the rice-based bread (control) quality, the effects of partial substitution of rice flour with modified quinoa flour (10%–30%) on technological and sensorial bread attributes were investigated. An online survey revealed consumer interest in the ...
To improve the rice-based bread (control) quality, the effects of partial substitution of rice flour with modified quinoa flour (10%–30%) on technological and sensorial bread attributes were investigated. An online survey revealed consumer interest in the ...