Andean crops: kañiwa and tarwi flours used for the development of vegan gluten-free muffins.
Julio Vidaurre-RuizRoberth Junior Yurivilca VargasSylvia Alcázar-AlayChristian R Encina-ZeladaDario Marcelino CabezasMaría Jimena CorreaRitva Repo-Carrasco-ValenciaPublished in: Journal of the science of food and agriculture (2022)
This study showed that tarwi and kañiwa flours are suitable for developing vegan, gluten-free muffins of good technological quality and improved nutritional profile, adding value to these underutilized ancestral flours. © 2022 Society of Chemical Industry.
Keyphrases