Tópico: Health Sciences Nursing Nutrition and Dietetics Food composition and properties
- Exploring the Future of Extrusion with Andean Grains: Macromolecular Changes, Innovations, Future Trends and Food Security
- Emerging Opportunities for Expanded Cereals and Andean Grains for the Development of Innovative Foods
- Physical, chemical and nutritional characteristics of puffed quinoa
- Pepsin digestibility and macronutrient profile of chickpea–soy–taro flour blends for instant cream soup: comparison with a commercial pea-based product
Tópico: Chemistry
- Exploring the Future of Extrusion with Andean Grains: Macromolecular Changes, Innovations, Future Trends and Food Security
- Physical, chemical and nutritional characteristics of puffed quinoa
- Pepsin digestibility and macronutrient profile of chickpea–soy–taro flour blends for instant cream soup: comparison with a commercial pea-based product
Autor: Franklyn Zapana
Autor: Ritva Repo‐Carrasco‐Valencia
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