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- 2022
-
Mark
Quinoa Fermentation and Dry Roasting to Improve Nutritional Quality and Sensory Properties
2022) p.325-343(
- Chapter in Book/Report/Conference proceeding › Book chapter
- 2021
-
Mark
Development of an instant-mix probiotic beverage based on fermented quinoa with reduced phytate content
(
- Contribution to journal › Article
- 2019
-
Mark
Fermentation of quinoa, canihua and amaranth to degrade phytate and improve mineral bioavailability
2019)(
- Thesis › Doctoral thesis (compilation)
-
Mark
Phytate, iron, zinc, and calcium content of common Bolivian foods and their estimated mineral bioavailability
(
- Contribution to journal › Article
-
Mark
Fermentation of pseudocereals quinoa, canihua, and amaranth to improve mineral accessibility through degradation of phytate
(
- Contribution to journal › Article
-
Mark
Effect of fermentation and dry roasting on the nutritional quality and sensory attributes of quinoa
(
- Contribution to journal › Article