From Andean grains to healthy foods: a systematic review of how quinoa, amaranth, and cañihua reshape the nutritional, technological, and sensory quality of foods
Fuente:
Trends in Food Science & Technology
Publication date: January 2027Source: Trends in Food Science & Technology, Volume 179, Part AAuthor(s): Erick Saldaña, Karina Eduardo, Rebeca Salvador-Reyes