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    • Rheological and textural properties of gluten - free doughts made from Andean grains 

      Vidaurre-Ruiz, Julio; Salas Valerio, Francisco; Schoenlechner, Regine; Repo-Carrasco Valencia, Ritva (2020)
      The objective of this research was to evaluate the rheological and textural properties of gluten-free doughs based on potato starch, which was partially substituted by different proportions of quinoa (10%, 30% and 50%), ...