Sundarrajan Lakshminarasimhan & University of Helsinki. Effect of extrusion cooking on the nutritional properties of amaranth, quinoa, Kaįwa and Lupine.
Chicago Style (17th ed.) CitationSundarrajan Lakshminarasimhan and University of Helsinki. Effect of Extrusion Cooking on the Nutritional Properties of Amaranth, Quinoa, Kaįwa and Lupine.
MLA (9th ed.) CitationSundarrajan Lakshminarasimhan and University of Helsinki. Effect of Extrusion Cooking on the Nutritional Properties of Amaranth, Quinoa, Kaįwa and Lupine.
Warning: These citations may not always be 100% accurate.