Linares-García, L., Rep-Carrasco-Valencia, R., Glorio Paulet, P., & Schoenlechner, R. (2019). Development of gluten‑free and egg‑free pasta based on quinoa (Chenopdium quinoa Willd) with addition of lupine four, vegetable proteins and the oxidizing enzyme POx.
Styl ChicagoLinares-García, Laura, Ritva Rep-Carrasco-Valencia, Patricia Glorio Paulet, a Regine Schoenlechner. Development of Gluten‑free and Egg‑free Pasta Based On Quinoa (Chenopdium Quinoa Willd) With Addition of Lupine Four, Vegetable Proteins and the Oxidizing Enzyme POx. 2019.
Citace podle MLALinares-García, Laura, Ritva Rep-Carrasco-Valencia, Patricia Glorio Paulet, a Regine Schoenlechner. Development of Gluten‑free and Egg‑free Pasta Based On Quinoa (Chenopdium Quinoa Willd) With Addition of Lupine Four, Vegetable Proteins and the Oxidizing Enzyme POx. 2019.