BAĞDATLI, A. THE INFLUENCE OF QUINOA (CHENOPODIUM QUINOA WILLD.) FLOUR ON THE PSHYCOCHMICAL, TEXTURAL AND SENSORIAL PROPERTIES OF BEEF MEATBALL. Italian Journal of Food Science, Singapore, v. 30, n. 2, 2017. DOI: 10.14674/IJFS-945. Disponível em: https://itjfs.com/index.php/ijfs/article/view/945. Acesso em: 22 apr. 2026.