Cite
HARVARD Citation
Machado Alencar, N. et al. (n.d.). Addition of quinoa and amaranth flour in gluten-free breads: Temporal profile and instrumental analysis. Lebensmittel-Wissenschaft + Technologie =. 62 (2), pp. 1011-1018. [Online].
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Machado Alencar, N. et al. (n.d.). Addition of quinoa and amaranth flour in gluten-free breads: Temporal profile and instrumental analysis. Lebensmittel-Wissenschaft + Technologie =. 62 (2), pp. 1011-1018. [Online].