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

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dc.contributor.authorClaudia E. Lazarte
dc.contributor.authorVanesa Castro‐Alba
dc.contributor.authorYvonne Granfeldt
dc.coverage.spatialBolivia
dc.date.accessioned2026-03-22T20:12:51Z
dc.date.available2026-03-22T20:12:51Z
dc.date.issued2021
dc.descriptionCitaciones: 4
dc.identifier.doi10.1007/978-981-16-3832-9_15
dc.identifier.urihttps://doi.org/10.1007/978-981-16-3832-9_15
dc.identifier.urihttps://andeanlibrary.org/handle/123456789/80663
dc.language.isoen
dc.sourceLund University
dc.subjectRoasting
dc.subjectFood science
dc.subjectFermentation
dc.subjectSensory system
dc.subjectQuality (philosophy)
dc.subjectEnvironmental science
dc.subjectChemistry
dc.titleQuinoa Fermentation and Dry Roasting to Improve Nutritional Quality and Sensory Properties
dc.typebook-chapter

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