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• Sensory quality and physicochemical characterization of cheese roll made with partial substitution of wheat (Triticum aestivum) flour byquinoa (Chenopodium quinoaWilld.) flour and whey

  Sandra Patricia Monasterios Yapu

  7-22

  2024-06-30

• Evaluación de la calidad sensorial del queque fortificado con harina de quinua (Chenopodium quinoa Willd.)

  Sandra Patricia Monasterios Yapu

  2022-11-29