MONASTERIOS YAPU, Sandra Patricia. 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, [S. l.], v. 3, n. 1, p. 7–22, 2024. DOI: 10.53287/qjhr6688gs78r. Disponível em: https://cibumscientia.umsa.bo/index.php/1/article/view/54. Acesso em: 27 jun. 2026.