AJFST
 2018
DOI: 10.19026/ajfst.16.5959
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Development of Cookies and Muffins based on Rice, Quinoa and Corn Flours

A. Galdino-Vergara Mayra1,
Josefa Palacio2,
Reales Dunellys3
et al.

Abstract: This research aimed to develop cookies and muffins based on a mixture of Rice (RF), Corn (CF) and Quinoa (QF) Flour as alternative bakery products. Three main formulations were used for the elaboration of cookies

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