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The use of response surface methodology to optimise malting conditions of quinoa (Chenopodium quinoa L.) as a raw material for gluten-free foods and beverages

  • M. Zarnkow
  • , Th Geyer
  • , B. Lindemann
  • , F. Burberg
  • , W. Back
  • , E. K. Arendt
  • , S. Kreisz

Research output: Contribution to journal › Article › peer-review

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