Vanesa Castro‐AlbaClaudia E. LazarteDaysi Perez‐ReaAnn‐Sofie SandbergNils‐Gunnar CarlssonAnnette AlmgrenBjörn BergenståhlYvonne Granfeldt2026-03-222026-03-22201910.1002/fsn3.1247https://doi.org/10.1002/fsn3.1247https://andeanlibrary.org/handle/123456789/43626Citaciones: 57Fermentation of quinoa flour for 4 hr followed by dry roasting was successful in improving both nutritional and sensory attributes of the final product.enRoastingFermentationFood sciencePhytaseChemistryChenopodium quinoaBioavailabilityRaw materialZincEffect of fermentation and dry roasting on the nutritional quality and sensory attributes of quinoaarticle