List of Articles آرد کینوآ

• Open Access Article
  • Abstract Page
  • Full-Text
  
  1 - The Study of Using Mixture of Wheat flour and different levels of Quinoa flour on Farinograph and Extensograph Properties of Baguette Bread
  Shahin Yusefkhan Alireza Shahab Lavasani Orang Eyvazzadeh
• Open Access Article
  • Abstract Page
  • Full-Text
  
  2 - Gluten-free bread Formulation Using Grass Pea, Quinoa, and Chestnut Flour Based on Rice Flour by Response Surface Methodology
  Azadeh Shahsavan Tabrizi Esmaeil Ataye Salehi Akram Ariyanfar Zahra Sheikholesalami
  10.30495/jfst.2021.1927126.1712