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Journal: Foods, 2023
Volume: 12
Number: 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:
by
Ainhoa Vicente, Marina Villanueva, Pedro A. Caballero, José MarÃa Muñoz and Felicidad Ronda
Link:
https://www.mdpi.com/2304-8158/12/7/1421
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