Evaluation of the Effect of Improvers: Psyllium and Xanthan Gum in Bread Loaf with Partial Replacement of Quinoa Flour.

Foods · 2025 · PMC11816893 · PMID 39942010

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an increasing trendno p-value reported

(2023), the particle size of QF in samples with partial replacement of 20% affects the FN values, where an increasing trend of FN can be observed as the particle sizes are reduced [ 9 ].

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