Research

Scientific Transactions in Environment and Technovation Journal(STET), 11 Sep 2022 | 10.56343/STET.116.015.002.003
Year : 2021 | Volume: 15 | Issue: 2 | Pages : 64-67

A study on nutrient analysis and sensory evaluation on Quinoa Millet flour (Chenopodium quinoa) in developed recipes

Quinoa is a pseudocereal/millet which contains mainly
starch and a small proportion of sugars

Keywords: Consumer acceptability, Nutrient analysis, Sensory evaluation, Standardization, Quinoa Millet Flour

Citation: Dr.VINAYAKAN K*,Dr.VINAYAKAN K,Dr.VINAYAKAN K,Dr.VINAYAKAN K ( 2021), A study on nutrient analysis and sensory evaluation on Quinoa Millet flour (Chenopodium quinoa) in developed recipes. Scientific Transactions in Environment and Technovation Journal(STET), 15(2): 64-67

Received: 04/08/2022 12:56:00; Accepted: 04/08/2022 12:56:35;
Published: 11/09/2022

Edited by:

Reviewed by:

*Correspondence: V. Saranya and G. K. Gomathi