Vicente Fernández, A., Villanueva Barrero, M., Caballero Calvo, P. A., Muñoz Muñoz, J. M., & Ronda Balbás, M. F. (2023). Microwave modification of quinoa grains at constant and varying water content modulates changes in structural and physico-chemical properties of the resulting flours.
Citación estilo ChicagoVicente Fernández, Ainhoa, Marina Villanueva Barrero, Pedro Antonio Caballero Calvo, José María Muñoz Muñoz, y María Felicidad Ronda Balbás. Microwave Modification of Quinoa Grains At Constant and Varying Water Content Modulates Changes in Structural and Physico-chemical Properties of the Resulting Flours. 2023.
Cita MLAVicente Fernández, Ainhoa, et al. Microwave Modification of Quinoa Grains At Constant and Varying Water Content Modulates Changes in Structural and Physico-chemical Properties of the Resulting Flours. 2023.