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Evaluation of proximate, antinutrient, and antioxidant activity of raw and processed quinoa (Chenopodium quinoa Willd.) flour and its food product formulation
Mansi Chaudhary
,
Ridhima Singh
,
Ekta Singh Singh
*
,
Bhoomika Panwar
Associate Professor
Abstract:
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This article has no abstract
Keywords:
Quinoa
,
Processing
,
Proximate
,
Antinutrient
,
Antioxidant
Type of article:
orginal article
| Subject:
public specific
Received: 2022/10/10
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This work is licensed under a
Creative Commons Attribution-NonCommercial 4.0 International License
.