Functional, rheological, microstructural and antioxidant properties of quinoa flour in dispersions as influenced by particle size

Published 2018 View Full Article

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Title
Functional, rheological, microstructural and antioxidant properties of quinoa flour in dispersions as influenced by particle size
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume -, Issue -, Pages -
Publisher
Elsevier BV
Online
2018-08-21
DOI
10.1016/j.foodres.2018.08.039

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