The Technological Properties of Functional Gluten‐Free Pasta Based on Pseudocereals Improved by the Addition of Fermented Quinoa Flour
Fuente:
Wiley Open Access
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Artículo Open Access |
| Published: |
Wiley
2025
|
| Subjects: | |
| Online Access: | |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!