[1]
Rodríguez González, I., Benavides-Guevara, R.M., Jurado, B.K., Marulanda, M. and Zuluaga-Domínguez, C.M. 2023. Physicochemical, textural and sensory properties in cookies made with wheat, oats and quinoa . Ingeniería y Competitividad. 25, 2 (May 2023), e–20712242. DOI:https://doi.org/10.25100/iyc.v25i2.12242.