(1)
Monasterios Yapu, S. P. Sensory Quality and Physicochemical Characterization of Cheese Roll Made With Partial Substitution of Wheat (Triticum Aestivum) Flour Byquinoa (Chenopodium quinoaWilld.) Flour and Whey. CS 2024, 3 (1), 7-22. https://doi.org/10.53287/qjhr6688gs78r.