L., L., R., R., P.G., P., & R., S. (2019). Development of gluten-free and egg-free pasta based on quinoa (Chenopdium quinoa Willd) with addition of lupine flour, vegetable proteins and the oxidizing enzyme POx.
Citación estilo ChicagoL., Linares-García, Repo-Carrasco-Valencia R., Paulet P.G., y Schoenlechner R. Development of Gluten-free and Egg-free Pasta Based On Quinoa (Chenopdium Quinoa Willd) With Addition of Lupine Flour, Vegetable Proteins and the Oxidizing Enzyme POx. 2019.
Cita MLAL., Linares-García, Repo-Carrasco-Valencia R., Paulet P.G., y Schoenlechner R. Development of Gluten-free and Egg-free Pasta Based On Quinoa (Chenopdium Quinoa Willd) With Addition of Lupine Flour, Vegetable Proteins and the Oxidizing Enzyme POx. 2019.
