Monasterios Yapu SP. Sensory quality and physicochemical characterization of cheese roll made with partial substitution of wheat (Triticum aestivum) flour byquinoa (Chenopodium quinoaWilld.) flour and whey. CS [Internet]. 2024 Jun. 30 [cited 2026 Jun. 26];3(1):7-22. Available from: https://cibumscientia.umsa.bo/index.php/1/article/view/54