Published in
Elsevier, Journal of Food Composition and Analysis, (76), p. 58-65, 2019
DOI: 10.1016/j.jfca.2018.10.001
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Impact of cooking methods and malting on amino acids content in amaranth, buckwheat and quinoa
Journal article published in 2019 by
Carla Motta 
,
Isabel Castanheira ,
Gerard Bryan Gonzales,
Inês Delgado ,
Duarte Torres ,
Mariana Santos,
Ana Sofia Matos
,
Isabel Castanheira ,
Gerard Bryan Gonzales,
Inês Delgado ,
Duarte Torres ,
Mariana Santos,
Ana Sofia Matos
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