Andean crops: kañiwa and tarwi flours used for the development of vegan gluten‐free muffins (Englisch)
- Neue Suche nach: Vidaurre‐Ruiz, Julio
- Neue Suche nach: Vargas, Roberth Junior Yurivilca
- Neue Suche nach: Alcázar‐Alay, Sylvia
- Neue Suche nach: Encina‐Zelada, Christian R
- Neue Suche nach: Cabezas, Dario M
- Neue Suche nach: Correa, María Jimena
- Neue Suche nach: Repo‐Carrasco‐Valencia, Ritva
- Neue Suche nach: Vidaurre‐Ruiz, Julio
- Neue Suche nach: Vargas, Roberth Junior Yurivilca
- Neue Suche nach: Alcázar‐Alay, Sylvia
- Neue Suche nach: Encina‐Zelada, Christian R
- Neue Suche nach: Cabezas, Dario M
- Neue Suche nach: Correa, María Jimena
- Neue Suche nach: Repo‐Carrasco‐Valencia, Ritva
In:
Journal of the Science of Food and Agriculture
;
102
, 15
;
7282-7292
;
2022
- Aufsatz (Zeitschrift) / Elektronische Ressource
-
Titel:Andean crops: kañiwa and tarwi flours used for the development of vegan gluten‐free muffins
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Beteiligte:Vidaurre‐Ruiz, Julio ( Autor:in ) / Vargas, Roberth Junior Yurivilca ( Autor:in ) / Alcázar‐Alay, Sylvia ( Autor:in ) / Encina‐Zelada, Christian R ( Autor:in ) / Cabezas, Dario M ( Autor:in ) / Correa, María Jimena ( Autor:in ) / Repo‐Carrasco‐Valencia, Ritva ( Autor:in )
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Erschienen in:Journal of the Science of Food and Agriculture ; 102, 15 ; 7282-7292
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Verlag:
- Neue Suche nach: John Wiley & Sons, Ltd.
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Erscheinungsdatum:01.12.2022
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Format / Umfang:11 pages
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ISSN:
-
DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Elektronische Ressource
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Sprache:Englisch
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Schlagwörter:
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Datenquelle:
Inhaltsverzeichnis – Band 102, Ausgabe 15
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