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Monasterios Yapu, S.P. 2024. Sensory quality and physicochemical characterization of cheese roll made with partial substitution of wheat (Triticum aestivum) flour byquinoa (Chenopodium quinoaWilld.) flour and whey. CIBUM SCIENTIA. 3, 1 (Jun. 2024), 7–22. DOI:https://doi.org/10.53287/qjhr6688gs78r.