Potential of quinoa in the development of fermented...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2020 / 02 Vol. 120

Potential of quinoa in the development of fermented spoonable vegan products

Väkeväinen, Kati, Ludena-Urquizo, Fanny, Korkala, Essi, Lapveteläinen, Anja, Peräniemi, Sirpa, von Wright, Atte, Plumed-Ferrer, Carme
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Volume:
120
Journal:
LWT
DOI:
10.1016/j.lwt.2019.108912
Date:
February, 2020
File:
PDF, 7.43 MB
2020
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