Impact of Germination Treatment and Quinoa Variety on the Physicochemical and Rheological Properties of Wheat Dough.
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| Title: | Impact of Germination Treatment and Quinoa Variety on the Physicochemical and Rheological Properties of Wheat Dough. |
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| Authors: | Guardianelli, Luciano Martín1 (AUTHOR) lmguardianelli@biol.unlp.edu.ar, Salinas, María V.1 (AUTHOR), Puppo, María C.1,2 (AUTHOR) |
| Source: | Food Biophysics. Sep2024, Vol. 19 Issue 3, p598-608. 11p. |
| Database: | Hospitality & Tourism Complete |
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