Article Versions Notes

Gautheron O, Nyhan L, Ressa A, Torreiro MG, Tlais AZA, Cappello C, Gobbetti M, Hammer AK, Zannini E, Arendt EK, et al. Solid-State Fermentation of Quinoa Flour: An In-Depth Analysis of Ingredient Characteristics. Fermentation. 2024; 10(7):360. https://doi.org/10.3390/fermentation10070360

Gautheron, Ophélie, Laura Nyhan, Arianna Ressa, Maria Garcia Torreiro, Ali Zein Alabiden Tlais, Claudia Cappello, Marco Gobbetti, Andreas Klaus Hammer, Emanuele Zannini, Elke K. Arendt, and et al. 2024. "Solid-State Fermentation of Quinoa Flour: An In-Depth Analysis of Ingredient Characteristics" Fermentation 10, no. 7: 360. https://doi.org/10.3390/fermentation10070360

Gautheron, O., Nyhan, L., Ressa, A., Torreiro, M. G., Tlais, A. Z. A., Cappello, C., Gobbetti, M., Hammer, A. K., Zannini, E., Arendt, E. K., & Sahin, A. W. (2024). Solid-State Fermentation of Quinoa Flour: An In-Depth Analysis of Ingredient Characteristics. Fermentation, 10(7), 360. https://doi.org/10.3390/fermentation10070360