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Effect of fermentation and dry roasting on the nutritional ..:
Castro‐Alba, Vanesa
;
Lazarte, Claudia Eliana
;
Perez‐Rea, Daysi
...
Food Science & Nutrition. 7 (2019) 12 - p. 3902-3911 , 2019
Link:
https://doi.org/10.1002/fsn3.1247
RT Journal T1
Effect of fermentation and dry roasting on the nutritional quality and sensory attributes of quinoa
UL https://suche.suub.uni-bremen.de/peid=cr-10.1002_fsn3.1247&Exemplar=1&LAN=DE A1 Castro‐Alba, Vanesa A1 Lazarte, Claudia Eliana A1 Perez‐Rea, Daysi A1 Sandberg, Ann‐Sofie A1 Carlsson, Nils‐Gunnar A1 Almgren, Annette A1 Bergenståhl, Björn A1 Granfeldt, Yvonne PB Wiley YR 2019 SN 2048-7177 SN 2048-7177 JF Food Science & Nutrition VO 7 IS 12 SP 3902 OP 3911 LK http://dx.doi.org/https://doi.org/10.1002/fsn3.1247 DO https://doi.org/10.1002/fsn3.1247 SF ELIB - SuUB Bremen
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