Back to matchesWe found a matchYour institution may have access to this item. Find your institution then sign in to continue.TitleEffects of roasting and boiling of quinoa, kiwicha and kañiwa on composition and availability of minerals in vitro.AuthorsRepo-Carrasco-Valencia, Ritva AM; Encina, Christian R; Binaghi, Maria J; Greco, Carola B; Ronayne de Ferrer, Patrícia APublicationJournal of the Science of Food & Agriculture, 2010, Vol 90, Issue 12, p2068ISSN0022-5142Publication typeArticleDOI10.1002/jsfa.4053