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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	453

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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	141

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foods-12-01421.pdf	39

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September 2025	17
October 2025	12
November 2025	24
December 2025	14
January 2026	20
February 2026	21
March 2026	33

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2
March 2026

6
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