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Year Number of Results
2009 1
2010 1
2016 1
2017 1
2019 1
2020 2
2021 1
2022 3
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Page 1
Development of a fermented quinoa-based beverage.
Ludena Urquizo FE, García Torres SM, Tolonen T, Jaakkola M, Pena-Niebuhr MG, von Wright A, Repo-Carrasco-Valencia R, Korhonen H, Plumed-Ferrer C. Ludena Urquizo FE, et al. Among authors: repo carrasco valencia r. Food Sci Nutr. 2016 Oct 28;5(3):602-608. doi: 10.1002/fsn3.436. eCollection 2017 May. Food Sci Nutr. 2016. PMID: 28572947 Free PMC article.
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: repo carrasco valencia r. Food Sci Technol Int. 2022 Jun 7:10820132221106332. doi: 10.1177/10820132221106332. Online ahead of print. Food Sci Technol Int. 2022. PMID: 35673705