Proximate, physico-chemical, functional and sensory properties OF quinoa and amaranth flour AS potential binders in beef sausages
There is an increase in demand for sausages in developing countries, however, accessibility and cost of binders are a challenge. Amaranth and quinoa flours were evaluated for use as alternative binders to corn-starch. Proximate composition, functional and thermal properties of the flours were determ...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022
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| Subjects: | |
| Online Access: | https://doi.org/10.1016/j.foodchem.2021.130619 http://hdl.handle.net/11408/4648 |
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