Smart pasta design: Tailoring formulations for technological excellence with sprouted quinoa and kiwicha grains
This article belongs to the Section Grain.
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| Main Authors: | , , , , , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Multidisciplinary Digital Publishing Institute
2024
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| Subjects: | Sprouted pseudocereals, Optimization, Formulation, Color, Cooking, Texture, Pasta, |
| Online Access: | http://hdl.handle.net/10261/358728 |
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