LÓPEZ-MEJÍA, M.; ARIAS-GIRALDO, S. Uses, nutritional properties and sensory evaluation for amaranth, quinoa, and grape and coffee by-products. Ingeniería y Competitividad, [S. l.], v. 24, n. 1, 2022. DOI: 10.25100/iyc.v24i1.11000. Disponível em: https://revistaingenieria.univalle.edu.co/index.php/ingenieria_y_competitividad/article/view/11000. Acesso em: 22 nov. 2024.