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Effect of lactic acid fermentation on quinoa dough to prepare gluten‐free breads with high nutritional and sensory quality |
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| Authors: | Carlos Ceballos‐González Johana Bolívar‐Monsalve Cristina Ramírez‐Toro Germán A Bolívar |
| Affiliation: | Microbiología y Biotecnología Aplicada Group (MIBIA), Departamento de Biología, Universidad del Valle, Calle 13 # 100‐00, Cali, Colombia |
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