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Andean crops: kañiwa and tarwi flours used for the development of vegan gluten-free muffins.
J Sci Food Agric. 2022 Dec;102(15):7282-7292. doi: 10.1002/jsfa.12094. Epub 2022 Jul 24.
J Sci Food Agric. 2022.
PMID: 35753031
Effect of partial substitution of wheat flour by quinoa (Chenopodium quinoa Willd.) and tarwi (Lupinus mutabilis Sweet) flours on dough and bread quality.
Gutierrez-Castillo C, Alcázar-Alay S, Vidaurre-Ruiz J, Correa MJ, Cabezas DM, Repo-Carrasco-Valencia R, Encina-Zelada CR.
Gutierrez-Castillo C, et al. Among authors: vidaurre ruiz j.
Food Sci Technol Int. 2023 Sep;29(6):619-630. doi: 10.1177/10820132221106332. Epub 2022 Jun 7.
Food Sci Technol Int. 2023.
PMID: 35673705
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