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GERMINATION AS A BIO-TECHNOLOGICAL PROCESS TO ENHANCE THE U..:
SUAREZ ESTRELLA, DIEGO PATRICIO
http://hdl.handle.net/2434/646338. , 2019
Link:
http://hdl.handle.net/2434/646338
RT Journal T1
GERMINATION AS A BIO-TECHNOLOGICAL PROCESS TO ENHANCE THE USE OF QUINOA (CHENOPODIUM QUINOA WILLD.) IN CEREAL-BASED PRODUCTS
UL https://suche.suub.uni-bremen.de/peid=base-ftunivmilanoair:oai:air.unimi.it:2434_646338&Exemplar=1&LAN=DE A1 SUAREZ ESTRELLA, DIEGO PATRICIO PB Università degli Studi di Milano YR 2019 K1 Quinoa sprouting K1 saponin K1 bitterne K1 bread-making K1 dough rheology K1 Settore AGR/15 - Scienze e Tecnologie Alimentari JF http://hdl.handle.net/2434/646338 LK http://hdl.handle.net/2434/646338 DO http://hdl.handle.net/2434/646338 SF ELIB - SuUB Bremen
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