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Víctor Samir Vedia-Quispe
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Physicochemical, microbiological and sensory quality of noodles produced with partial replacement of wheat semolina by amaranth flour
by
Víctor
Samir
Vedia
-
Quispe
,
Poliana Deyse Gurak
,
Sandra Karin Espinoza
,
Juan Antonio Ruano-Ortiz
Published 2016-09-01
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