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Journal: Foods, 2022
Volume: 11
Number: 3383

Article: Quinoa Snack Production at an Industrial Level: Effect of Extrusion and Baking on Digestibility, Bioactive, Rheological, and Physical Properties
Authors: by Karen Sofia Muñoz-Pabon, Diego Fernando Roa-Acosta, José Luis Hoyos-Concha, Jesús Eduardo Bravo-Gómez and Vicente Ortiz-Gómez
Link: https://www.mdpi.com/2304-8158/11/21/3383

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