Sugar reduction and replacement of wheat flour with quinoa flour in shortcrust cookies: effects on nutritional, physical, and sensory properties (2025)
- Authors:
- USP affiliated authors: CASTILLO, CARMEN JOSEFINA CONTRERAS - ESALQ ; GONZA, MILAGROS MARIBEL COAGUILA - ESALQ ; ARAÚJO, CHIMENES DARLAN LEAL DE - ESALQ
- Unidade: ESALQ
- DOI: 10.1186/s43014-025-00323-2
- Subjects: AÇÚCAR; ANÁLISE SENSORIAL DE ALIMENTOS; BISCOITOS; FARINHA DE TRIGO; QUINOA; VALOR NUTRITIVO
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Production, Processing and Nutrition
- ISSN: 2661-8974
- Volume/Número/Paginação/Ano: v. 7, art. 72, p. 1-18, 2025
- Status:
- Artigo publicado em periódico de acesso aberto (Gold Open Access)
- Versão do Documento:
- Versão publicada (Published version)
- Acessar versão aberta:
-
ABNT
ALVAREZ, Jennifer et al. Sugar reduction and replacement of wheat flour with quinoa flour in shortcrust cookies: effects on nutritional, physical, and sensory properties. Food Production, Processing and Nutrition, v. 7, p. 1-18, 2025Tradução . . Disponível em: https://doi.org/10.1186/s43014-025-00323-2. Acesso em: 09 maio 2026. -
APA
Alvarez, J., Eduardo, K., Gonza, M. M. C., Araújo, C. D. L. de, Contreras-Castillo, C. J., & Saldaña, E. (2025). Sugar reduction and replacement of wheat flour with quinoa flour in shortcrust cookies: effects on nutritional, physical, and sensory properties. Food Production, Processing and Nutrition, 7, 1-18. doi:10.1186/s43014-025-00323-2 -
NLM
Alvarez J, Eduardo K, Gonza MMC, Araújo CDL de, Contreras-Castillo CJ, Saldaña E. Sugar reduction and replacement of wheat flour with quinoa flour in shortcrust cookies: effects on nutritional, physical, and sensory properties [Internet]. Food Production, Processing and Nutrition. 2025 ; 7 1-18.[citado 2026 maio 09 ] Available from: https://doi.org/10.1186/s43014-025-00323-2 -
Vancouver
Alvarez J, Eduardo K, Gonza MMC, Araújo CDL de, Contreras-Castillo CJ, Saldaña E. Sugar reduction and replacement of wheat flour with quinoa flour in shortcrust cookies: effects on nutritional, physical, and sensory properties [Internet]. Food Production, Processing and Nutrition. 2025 ; 7 1-18.[citado 2026 maio 09 ] Available from: https://doi.org/10.1186/s43014-025-00323-2 - Cap and stipe extracts from Pleurotus ostreatus mushrooms reveal differences in enhancing the quality and stability of beef burgers during frozen storage
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