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Journal: Foods, 2020
Volume: 9
Number: 1849
Article:
Relationship of Compositional, Mechanical, and Textural Properties of Gluten-Free Pasta Using Different Quinoa (Chenopodium quinoa) Varieties
Authors:
by
Jose Martin Ramos-Diaz, Tatjana Kince, Martins Sabovics, Göker Gürbüz, Asta Rauma, Anna-Maija Lampi, Vieno Piironen, Evita Straumite, Dace Klava and Kirsi Jouppila
Link:
https://www.mdpi.com/2304-8158/9/12/1849
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