Zarnkow M., T. Geyer, B. Lindemann, F. Burberg, W. Back, Arendt E.K. , S. Kreisz, and M. Gastl ;

Proceedings 1st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling

The use of response surface methodology to optimise malting conditions of quinoa as a raw material for gluten free foods

2008

November

Validated

1

()