Effects of including Bacillus Coagulans on the physicochemical and sensory properties of expanded snacks from Quinoa
Efectos de la inclusión de Bacillus Coagulans en las propiedades fisicoquímicas y sensoriales de snacks expandidos de quinoa
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Sello editorial UNADBibliographic managers
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https://hemeroteca.unad.edu.co/index.php/publicaciones-e-investigacion/article/view/6504/5996Format
application/pdfType of digital resource
info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersion
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https://hemeroteca.unad.edu.co/index.php/publicaciones-e-investigacion/article/view/6504http://dx.doi.org/10.22490/25394088.6504
