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Chemical characterization, texture and consumer acceptability of yogurts supplemented with quinoa flour
by
CURTI, Carolina Antonela
,
VIDAL
,
Paula Micaela
,
CURTI, Ramiro Néstor
,
RAMÓN, Adriana Noemí
Published in
Ciência e tecnologia de alimentos
(01.10.2017)
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acidification during storage
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