Utilization of Sustainable Ingredients (Cañihua Flour, Whey, and Potato Starch) in Gluten-Free Cookie Development: Analysis of Technological and Sensorial Attributes
Olivia M. Luque-Vilca, Jover Y. Paredes-Erquinigo, Lenin Quille-Quille, Tania J. Choque-Rivera, Domingo J. Cabel-Moscoso, Thalía A. Rivera-Ashqui, Reynaldo J. Silva-Paz
Research output: Contribution to journal › Article › peer-review
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