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Journal: FoodsVolume: 11Number: 3383
Article: Quinoa Snack Production at an Industrial Level: Effect of Extrusion and Baking on Digestibility, Bioactive, Rheological, and Physical Properties
- Authors:
- Karen Sofia Muñoz-Pabon1,2,*,
- Diego Fernando Roa-Acosta1 and
- Vicente Ortiz-Gómez2
- et al.
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