Evaluation of physicochemical, functional, and sensorial characteristics of gluten-free turkish noodle “eris¸te” formulated with oat and quinoa flours

HIGHLIGHTS

• who: Gülşah Çalışkan Koç from the Uşak University, Eşme Vocational School, Food Processing Department, Food Technology Program, Eşme, Uşak, Turkey have published the paper: Evaluation of Physicochemical, Functional, and Sensorial Characteristics of Gluten-Free Turkish Noodle “Eris¸te” Formulated with Oat and Quinoa Flours, in the Journal: Journal of Food Quality of 29/08/2022
• what: Similarly, in this study, noodles with high nutritional value (ash, protein, and fat contents) were obtained with the use of quinoa flour compared to oat flour. In this study, the cooking . . .
  

   

  

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