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

Claudia E. LazarteVanesa Castro‐AlbaYvonne Granfeldt2026-03-222026-03-22202110.1007/978-981-16-3832-9_15https://doi.org/10.1007/978-981-16-3832-9_15https://andeanlibrary.org/handle/123456789/80663Citaciones: 4enRoastingFood scienceFermentationSensory systemQuality (philosophy)Environmental scienceChemistryQuinoa Fermentation and Dry Roasting to Improve Nutritional Quality and Sensory Propertiesbook-chapter