Microwave Modification of Quinoa Grains at Constant and Varying Water Content Modulates Changes in Structural and Physico-Chemical Properties of the Resulting Flours

1. Vicente, A.
2. Villanueva, M.
3. Caballero, P.A.
4. Muñoz, J.M.
5. Ronda, F.

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DOI: 10.3390/FOODS12071421 GOOGLE SCHOLAR lock_openOpen Access editor