Effects of roasting and boiling of quinoa, kiwicha and kañiwa on composition and availability of minerals in vitro.

Published in:

Journal of the Science of Food & Agriculture, 2010, v. 90, n. 12, p. 2068, doi. 10.1002/jsfa.4053

By:

• Repo-Carrasco-Valencia, Ritva AM;
• Encina, Christian R;
• Binaghi, Maria J;
• Greco, Carola B;
• Ronayne de Ferrer, Patrícia A

Publication type:

Article