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Sensory Quality Characteristics of Gluten-Free Products Prepared with Germinated Quinoa (Chenopodium quinoa Wild)

  • Srujana N
  • Kumari B
  • Maheswari K
  • et al.
International Journal of Current Microbiology and Applied Sciences (2017) 6(8) 3507-3514
DOI: 10.20546/ijcmas.2017.608.419
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Abstract

… Common flours used for ladoo include besan (chickpea flour), rava (wheat semolina) and ground coconut (Naidu et al., 2013) … To prepare dehulled germinated quinoa, 250 gm of quinoa grain was milled in a sheller rubber roller by centrifugal force …

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APA

Srujana, N. S., Kumari, B. A., Maheswari, K. U., Devi, K. B. S., & Suneetha, W. J. (2017). Sensory Quality Characteristics of Gluten-Free Products Prepared with Germinated Quinoa (Chenopodium quinoa Wild). International Journal of Current Microbiology and Applied Sciences, 6(8), 3507–3514. https://doi.org/10.20546/ijcmas.2017.608.419

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