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

Table 1

Proximate composition of raw materials.

%	Wheat flour	Quinoa flour	Amaranth flour
Moisture	^c	^b	^a
Protein	^b	^a	^a
Fat	^c	^a	^b
Ash	^c	^b	^a
Fiber	^b	^a	^a

The (standard deviation) within rows with different small letters differs significantly ().