Physical, Textural and Sensory Properties of Gluten-Free Muffins Prepared Using Quinoa Flour as a Replacement for Rice Flour

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Bibliographic Details
Published in:Journal of the Academy of Nutrition and Dietetics 2013-09, Vol.113 (9), p.A60-A60
Main Authors: Baker, M.G, Hudson, H, Flores, L, Bhaduri, S, Ghatak, R, Navder, K.P
Format: Article
Language:English
Subjects:
Gastroenterology and Hepatology
Internal Medicine
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ISSN:2212-2672
DOI:10.1016/j.jand.2013.06.210