Technological and textural properties of gluten-free quinoa-based pasta (Chenopodium quinoa Wild)
Willd.) is an Andean grain with a perfect nutritional composition that, by diversifying its transformation, becomes an attractive alternative for consumers looking for a high-quality, healthy diet with a source of vegetable proteins. The objective of this work was to elaborate and evaluate the techn...
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| Autores principales: | , , , |
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| Formato: | Artículo |
| Lenguaje: | inglés |
| Publicado: |
2024
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| Materias: | |
| Acceso en línea: | Ver en el sistema de origen Ver en el sistema de origen Enlace permanente (DOI o Handle) Enlace permanente (DOI o Handle) |
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