Correction: Physical, functional and sensory properties of bitter chocolates with incorporation of high nutritional value flours

Lignende værker

• Correction: Physical, functional and sensory properties of bitter chocolates with incorporation of high nutritional value flours
  af: Luz Quispe-Sanchez, et al.
  Udgivet: (2026-03-01)
• Technofunctional Properties and Rheological Behavior of Quinoa, Kiwicha, Wheat Flours and Their Mixtures
  af: Nicodemo C. Jamanca-Gonzales, et al.
  Udgivet: (2024-03-01)
• Incorporation of chia seeds (Salvia hispanica L.) in cereal flour mixtures: rheology and quality of sliced bread
  af: Gilbert Nilo Rodríguez Paucar, et al.
  Udgivet: (2021-02-01)
• Nutritional Value and Bioactive Compounds in Andean Ancient Grains
  af: Ritva Repo-Carrasco-Valencia
  Udgivet: (2020-08-01)
• El uso de coberturas con Vicia sativa y aplicación de guano de islas en la mejora de la fertilidad del suelo y rendimiento de Chenopodium pallidicaule
  af: Ludwin Cristian Olivera-Tacora, et al.
  Udgivet: (2022-08-01)