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parameters of oat-flakes biscuit. Materials and methods Biscuit samples During the experiments six different types of biscuit were made with the addition of white or brown sugar at three different concentration levels (0.10, 0.15, and 0.20 kg). Each group

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). Flaking of amaranth and quinoa is performed by conditioning the seeds to around 15–16% and pressing the grains between two converging rollers, similar to oat flakes. The produced flakes can then be added to juices, soups, pies or bakery products. Compared

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