Sustitución parcial de harina de trigo (Triticum spp.) por harina de amaranto (Amaranthus spp.) y quinua (Chenopodium quinoa Willd.) en galletas : Partial replacement of wheat flour (Triticum spp.) with amaranth flour (Amaranthus spp.) and quinoa (Chenopodium quinoa Willd.) in cookies. Ciencia y Tecnología de Alimentos, [S. l.], v. 30, n. 1, p. 56–60, 2020. Disponível em: https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/91.. Acesso em: 3 may. 2024.