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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	455

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foods-12-01421.pdf	135

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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	126

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foods-12-01421.pdf	36

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October 2025	12
November 2025	24
December 2025	14
January 2026	20
February 2026	21
March 2026	34
April 2026	1

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9
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7
February 2026

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March 2026

6
April 2026

0
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