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

Fuente: Redalyc

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Détails bibliographiques
Auteur principal:	Carolina Antonela CURTI
Format:	Artículo científico
Langue:	en
Publié:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2017
Sujets:	Agrociencias proteins sensory attributes Proximate composition acidification during storage
Accès en ligne:	Acceder al recurso
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