Quality Characteristics of Carrot (Daucus carota L.) Puree Supplemented with Quinoa (Chenopodium quinoa Willd.)
M. M. Gomaa, M. A. Gomaa & W. M. M. Abd El-All · Asian Food Science Journal · 2021
The present study was performed to get a product loaded of nutrients in terms of protein, amino acids, vitamins, and antioxidants. The product had been made from mixtures of carrot and quinoa puree with mixing ratios 10%, 20% and 30% to reach the highest nutritional value and the...
Open access
Research Article
10.9734/afsj/2021/v20i430288