Quinoa Fermentation and Dry Roasting to Improve Nutritional Quality and Sensory Properties
Crossref DOI link: https://doi.org/10.1007/978-981-16-3832-9_15
Published Online: 2022-01-01
Published Print: 2021
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Lazarte, Claudia Eliana
Castro-Alba, Vanesa
Granfeldt, Yvonne
Text and Data Mining valid from 2021-01-01
Version of Record valid from 2021-01-01
Chapter History
First Online: 1 January 2022