Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features

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Title
Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features
Authors
Keywords
Quinoa, Pasta, Lactic acid bacteria
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 78, Issue -, Pages 215-221
Publisher
Elsevier BV
Online
2016-12-27
DOI
10.1016/j.lwt.2016.12.046

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