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The effect of cooking methods on the mineral content of quinoa (Chenopodium quinoa), amaranth (Amaranthus sp.) and buckwheat (Fagopyrum esculentum)
Mota, Carla, Nascimento, Ana Cláudia, Santos, Mariana, Delgado, Inês, Coelho, Inês, Matos, Ana Sofia, Torres, Duarte, Castanheira, IsabelLanguage:
english
Journal:
Journal of Food Composition and Analysis
DOI:
10.1016/j.jfca.2016.02.006
Date:
February, 2016
File:
PDF, 444 KB
english, 2016