Sensory and consumer science as a valuable tool to the development of quinoa-based food products: More than three decades of scientific evidence
Karina Eduardo,
Noelia Bedoya-Perales,
Elias Escobedo-Pacheco
et al.
Abstract:Solutions are needed to address both hunger and the promotion of healthy and sustainable diets. Quinoa, a nutritious and sustainable Andean grain, is a versatile option for creating new foods. Over the years, several technological advancements have been made to include quinoa in various food products. However, there is still a need for solid scientific evidence on the impact of quinoa on the product's acceptance. To address this scientific knowledge gap, this work aims to analyze the scientific literature over… Show more
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