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Microwave modification of quinoa grains at constant and varying water content modulates changes in structural and physico-chemical properties of the resulting flours	381

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foods-12-01421.pdf	125

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Microwave modification of quinoa grains at constant and varying water content modulates changes in structural and physico-chemical properties of the resulting flours	99

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foods-12-01421.pdf	35

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November 2025	24
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