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Quinoa Beverages: Formulation, Processing and Potential Health Benefits

-012-0021-4 14. Koksoy A, Kilic M . Use of hydrocolloids in textural stabilization of a yoghurt drink, ayran. Food Hydroc 18: 593–600, 2004. Accessed at: 15. Walsh H, Cheng J, Guo M . Effects of carbonation on probiotic survivability, physicochemical, and sensory properties of milk-based symbiotic beverages. J Food Sci 79: M604-613, 2014. 16. Ranilla LG, Kwon YI, Genovese MI, Lajolo FM, Shetty K. Antidiabetes and antihypertension potential of commonly consumed carbohydrate sweeteners using in

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