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Wiley, Journal of Food Processing and Preservation, 3(42), p. e13551

DOI: 10.1111/jfpp.13551

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Effect of lactic acid fermentation on quinoa dough to prepare gluten-free breads with high nutritional and sensory quality

Journal article published in 2017 by Carlos Ceballos-González ORCID, Johana Bolívar-Monsalve ORCID, Cristina Ramírez-Toro, Germán A. Bolívar
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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