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LWT - Food Science and Technology, ISSN 0023-6438, 05/2017, Volume 78, pp. 215 - 221
Pasta was prepared by replacing 20% of semolina with native and fermented quinoa flour and the effects of substitution on the technological and nutritional... 
Quinoa | Lactic acid bacteria | Pasta | SOURDOUGH FERMENTATION | MANUFACTURE | FOOD SCIENCE & TECHNOLOGY | SENSORY CHARACTERISTICS | RENDERED GLUTEN-FREE | BREAD | DURUM-WHEAT | PRODUCTS | LACTIC-ACID BACTERIA | FUNGAL PROTEASES | QUALITY EVALUATION | Antioxidants | Usage | Pasta products | Analysis | Amino acids | Fermentation | Bacteria
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