Nutritional and sensory characteristics of gluten-free quinoa (Chenopodium quinoa Willd)-based cookies development using an experimental mixture design
Crossref DOI link: https://doi.org/10.1007/s13197-014-1659-1
Published Online: 2014-11-26
Published Print: 2015-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Brito, Isabelle L.
de Souza, Evandro Leite
Felex, Suênia Samara Santos
Madruga, Marta Suely
Yamashita, Fábio
Magnani, Marciane
Text and Data Mining valid from 2014-11-26