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Journal: FoodsVolume: 12Number: 1421
Article: Microwave Modification of Quinoa Grains at Constant and Varying Water Content Modulates Changes in Structural and Physico-Chemical Properties of the Resulting Flours
- Authors:
- Ainhoa Vicente1,
- Marina Villanueva1 and
- Pedro A. Caballero1
- et al.
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