Physicochemical, rheological, molecular, thermal and sensory evaluation of newly developed complementary infant (6–24 months old) foods prepared with quinoa (Chenopodium quinoa Willd.) flour

Mehmet Turan Ayseli, Mustafa Tahsin Yılmaz, Nur Çebi, Osman Sağdıç, Duygu Özmen, Esra Çapanoğlu