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Background
Quinoa (Chenopodium quinoa Willd.) is a gluten‐free pseudocereal, rich in starch and high‐quality proteins. It can be used as a cereal. Recently, a variety of nontraditional food products were developed; however, the sharp bitterness and the earthy aroma of unprocessed quinoa interfered with the acceptance of these products. Malting of cereals is known to improve their processing properties...
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