Nutritional and functional quality of different chia seeds according their lipid composition
Trabajo presentado al Workshop la ValSe-Food: "Development of Food Ingredients From Iberoamerican Ancestral Crops", celebrado en Lisboa (Portugal) del 21 al 22 de octubre de 2019.
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| Format: | comunicación de congreso biblioteca |
| Language: | English |
| Published: |
2019
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| Online Access: | http://hdl.handle.net/10261/205925 |
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