(1)
Zankow, M.; Geier, T.; Lindemann, B.; Burberg, F.; Back, W.; Arendt, E.; Kreisz, S. The Use of Response Surface Methodology to Optimise Malting Conditions of Quinoa (Chenopodium Quinoa L.) As a Raw Material for Gluten-Free Foods and Beverages. BrSc 2007, 60 (9/10), 118-127.