Physicochemical, rheological, molecular, thermal and sensory evaluation of newly developed complementary infant (6–24 months old) foods prepared with quinoa (Chenopodium quinoa Willd.) flour - Concepedia

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Physicochemical, rheological, molecular, thermal and sensory evaluation of newly developed complementary infant (6–24 months old) foods prepared with quinoa (Chenopodium quinoa Willd.) flour

36

Citations

29

References

2020

Year

Mehmet Turan Ayseli, Mustafa Tahsin Yılmaz, Nur Çebi, Osman Sağdıç, Duygu Özmen, Esra Çapanoğlu

Food ChemistryNutritionInfant NutritionComplementary InfantSensory Evaluation

References

	Year	Citations

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