Cite
HARVARD Citation
Nalbandian, E. et al. (2022). Different breeding lines of quinoa significantly influence the quality of baked cookies and cooked grains. Journal of food science. 87 (12), pp. 5225-5239. [Online].
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Nalbandian, E. et al. (2022). Different breeding lines of quinoa significantly influence the quality of baked cookies and cooked grains. Journal of food science. 87 (12), pp. 5225-5239. [Online].