Work

Use of amaranth, quinoa, kañiwa and lupine for the development of gluten-free extruded snacks

Year: 2015

Type: dissertation

Authors: Ramos Diaz, José Martín

Language: English

Topic: Seed and Plant Biochemistry

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: closed

OpenAlex ID: W2208045785

Cites: 227

Cited by: 3

Related to: 10