Publication | Closed Access
Physical and sensory characteristics of corn-based extruded snacks containing amaranth, quinoa and kañiwa flour
58
Citations
18
References
2015
Year
Food ChemistryFood PhysicFood AnalysisFood EngineeringFood TextureSensory CharacteristicsGrain QualityCorn-based Extruded SnacksFood TechnologyHealth Sciences
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