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The potential use of modified quinoa protein isolates in cupcakes: physicochemical properties, structure and

Cyndy A López-Alarcón1, Martín A Cerdán-Leal1, César I Beristain1

  • 1Instituto de Ciencias Básicas, Universidad Veracruzana, Xalapa, Veracruz, Mexico. maribjimenez@uv.mx.

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