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

Mehmet Turan Ayseli*, Mustafa Tahsin Yilmaz, Nur Cebi, Osman Sagdic, Duygu Ozmen, Esra Capanoglu

*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

24 Citations (Scopus)

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Food Science