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This page is a summary of: Evaluation of the moisture percentage of gluten-free pasta mix from hyperprotein quinoa flour and its effect on cooking characteristics and color in the final product, I+ T+ C- Research Technology and Science, May 2024, Corporacion Universitaria Comfacauca - Unicomfacauca,
DOI: 10.57173/ritc.v1n18a2.
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