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Physicochemical and sensory characteristics of kashk as influenced by quinoa flour addition

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Scanning electron micrographs revealed that the denser microstructure was seen in kashk containing quinoa flour. This could suggest that quinoa flour could be used to improve the microstructure of the kashk. Moreover, adding quinoa flour to kashk could compensate lysine depleted in the kashk thermal process. These results indicated that kashk supplementation with quinoa flour could be suggested as an effective means to improve the functional properties of kashk. |

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