- Article
Technofunctional Properties and Rheological Behavior of Quinoa, Kiwicha, Wheat Flours and Their Mixtures
- Nicodemo C. Jamanca-Gonzales,
- Robert W. Ocrospoma-Dueñas,
- Yolanda M. Eguilas-Caushi,
- Rossy A. Padilla-Fabian and
- Reynaldo J. Silva-Paz
Wheat flour is a common raw material in the food industry; however, Andean grains, such as quinoa and kiwicha, are gaining popularity due to their quality proteins, fiber, and bioactive compounds. A trend has been observed toward the enrichment of pr...

