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. 2021 Apr 23;59(3):1063–1074. doi: 10.1007/s13197-021-05110-8

Fig. 1.

Fig. 1

Effect of enrichment  with quinoa seeds on pH values and acidity (%) of kishk during storage. B, Control Kishk made from 100% wheat burghul; BQB, replaced at 25% Quinoa seeds; BQ, replaced at 50% Quinoa seeds; QBQ, replaced at 75% Quinoa seeds; Q, replaced at 100% Quinoa seeds