Optimizing functional, stability, and sensory attributes of quinoa beverages through bioprocessing, ultrasonication, and hydrocolloids by Sobhy A. El-Sohaimy, Taha Mehany, Mohamed G. Shehata, Ashraf A. Zeitoun, Hanan M. Alharbi, Khairiah Mubarak Alwutayd, Mohamed A.M. Zeitoun

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