Claudia E Lazarte, Vanesa Castro-Alba, Y. Granfeldt
{"title":"Quinoa Fermentation and Dry Roasting to Improve Nutritional Quality and Sensory Properties","authors":"Claudia E Lazarte, Vanesa Castro-Alba, Y. Granfeldt","doi":"10.1007/978-981-16-3832-9_15","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":346721,"journal":{"name":"Biology and Biotechnology of Quinoa","volume":"18 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"2","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Biology and Biotechnology of Quinoa","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1007/978-981-16-3832-9_15","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}