Effect of Amaranth and Quinoa Flours on Exopolysaccharide Production and Protein Profile of Liquid Sourdough Fermented by Weissella cibaria and Lactobacillus plantarum QuinoaNews Effect of Amaranth and Quinoa Flours on Exopolysaccharide Production and Protein Profile of Liquid Sourdough Fermented by Weissella cibaria and Lactobacillus plantarum Muhammad Irfandi October 3, 2024 Introduction According to the World Health Organization (WHO) industries should contribute to improve human nutrition by providing... Read More Read more about Effect of Amaranth and Quinoa Flours on Exopolysaccharide Production and Protein Profile of Liquid Sourdough Fermented by Weissella cibaria and Lactobacillus plantarum
:max_bytes(150000):strip_icc()/EWL-258195-Chickpea-Quinoa-Bowl-Roasted-Red-Pepper-Sauce-2x3-Beauty-afce60573a34456aa5f1df5a078766ec.jpg?w=768&resize=768,0&ssl=1 "Chickpea & Quinoa Bowl with Roasted Red Pepper Sauce")
