Effect of the pH and sodium chloride on the functional properties of flour of lupinus mutabilis “tarwi” seeds variety criolla

v1

Type:Journal Article

0 views

[![NobleID](https://www.nobleid.org/api/badge/2CFFF768.svg?ark=w1%2F20260515%2F2CFFF768)](https://nobleid.org/work/w1/20260515/2CFFF768)

ARK Inflections

Bibliometric Analysis

Impact metrics, research fronts, co-authorship networks →

Authors & Claims

Paper Authors