Research Article

The Effects of Quinoa and Amaranth Flour on the Qualitative Characteristics of Gluten-Free Cakes

Figure 1

Sensory analysis of the gluten-free cake. A10: sample containing 10% amaranth flour; A20: sample containing 20% amaranth flour; A30: sample containing 30% amaranth flour; Q10: sample containing 10% quinoa flour; A20: sample containing 20% quinoa flour; A30: sample containing 30% quinoa flour.