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Utilization of Sustainable Ingredients (Cañihua Flour, Whey, and Potato Starch) in Gluten-Free Cookie Development: Analysis of Technological and Sensorial Attributes
Author(s)
Vilca, Olivia Magaly Luque
Paredes-Erquinigo, Jover Y.
Quille-Quille, Lenin
Rivera, Tania Jakeline Choque
Cabel-Moscoso, Domingo Jesus
Universidad Peruana Unión
Silva-Paz, Reynaldo J.
Date Issued
2024
Type
Article
Publisher
Multidisciplinary Digital Publishing Institute (MDPI)
Volume
13
Issue
10
Contained in
Foods