Uses, nutritional properties and sensory evaluation for amaranth, quinoa and grape and coffee by-products.
| Autor: | Arias-Giraldo, Sebastián1 sebastian.ariasgi@amigo.edu.co, López-Mejía, Melissa1 melissa.lopezme@amigo.edu.co |
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| Zdroj: | Ingeniería y Competitividad. ene2022, Vol. 24 Issue 1, p1-15. 15p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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