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1 Ergebnisse
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Malting process as an alternative to obtain high nutritiona..:
Aguilar, Julio
;
Miano, Alberto Claudio
;
Obregón, Jesús
..
Journal of Cereal Science. 90 (2019) - p. 102858 , 2019
Link:
https://doi.org/10.1016/j.jcs.2019.102858
RT Journal T1
Malting process as an alternative to obtain high nutritional quality quinoa flour
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.jcs.2019.102858&Exemplar=1&LAN=DE A1 Aguilar, Julio A1 Miano, Alberto Claudio A1 Obregón, Jesús A1 Soriano-Colchado, José A1 Barraza-Jáuregui, Gabriela PB Elsevier BV YR 2019 SN 0733-5210 JF Journal of Cereal Science VO 90 SP 102858 LK http://dx.doi.org/https://doi.org/10.1016/j.jcs.2019.102858 DO https://doi.org/10.1016/j.jcs.2019.102858 SF ELIB - SuUB Bremen
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