Quinoa Fermentation and Dry Roasting to Improve Nutritional Quality and Sensory Properties

Date

2021

Authors

Journal Title

Journal ISSN

Volume Title

Publisher

Abstract

Description

Citaciones: 4

Keywords

Roasting, Food science, Fermentation, Sensory system, Quality (philosophy), Environmental science, Chemistry

Citation

DOI

10.1007/978-981-16-3832-9_15

URI

https://doi.org/10.1007/978-981-16-3832-9_15
 https://andeanlibrary.org/handle/123456789/80663

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