Nutritional quality attributes, functional and sensory properties of biscuits produced from Quinoa ( Chenopodium quinoa wild ) and hemp ( Cannabis sativa L ) seed composite flour (2025)

Purpose This study aims to determine the nutritional quality attributes, functional and sensory properties of biscuits produced from quinoa and hemp seed composite flour. Design/methodology/approach Thirty biscuit samples were prepared from six flour formulations of quinoa flour and hemp seed flour