Chemical characterization, texture and consumer acceptability of yogurts supplemented with quinoa flour

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Bibliographic Details
Main Author:	Carolina Antonela CURTI
Format:	Artículo científico
Language:	en
Published:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2017
Subjects:	Agrociencias proteins sensory attributes Proximate composition acidification during storage
Online Access:	Acceder al recurso
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