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Quinoa Tempe as a Value-Added Food: Sensory, Nutritional, and Bioactive Parameters of Products from White, Red, and Black Seeds
Starzyńska-Janiszewska, Anna, Bączkowicz, Małgorzata, Sabat, Renata, Stodolak, Bożena, Witkowicz, RobertLanguage:
english
Journal:
Cereal Chemistry Journal
DOI:
10.1094/CCHEM-07-16-0186-R
Date:
March, 2017
File:
PDF, 900 KB
english, 2017