Effects of Quinoa Flour on Wheat Dough Quality, Baking Quality, and in vitro Starch Digestibility of the Crispy Biscuits QuinoaNews Effects of Quinoa Flour on Wheat Dough Quality, Baking Quality, and in vitro Starch Digestibility of the Crispy Biscuits Muhammad Irfandi December 28, 2024 Introduction Biscuits have become an indispensable bakery product for people worldwide due to their sensory attributes, convenience... Read More Read more about Effects of Quinoa Flour on Wheat Dough Quality, Baking Quality, and in vitro Starch Digestibility of the Crispy Biscuits
