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Quispe-Chambilla L, Pumacahua-Ramos A, Choque-Quispe D, Curro-Pérez F, Carrión-Sánchez HM, Peralta-Guevara DE, Masco-Arriola ML, Palomino-Rincón H, Ligarda-Samanez CA. Rheological and Functional Properties of Dark Chocolate with Partial Substitution of Peanuts and Sacha Inchi. Foods. 2022; 11(8):1142. https://doi.org/10.3390/foods11081142

Quispe-Chambilla, Lucero, Augusto Pumacahua-Ramos, David Choque-Quispe, Francisco Curro-Pérez, Hilka Mariela Carrión-Sánchez, Diego E. Peralta-Guevara, Mery Luz Masco-Arriola, Henry Palomino-Rincón, and Carlos A. Ligarda-Samanez. 2022. "Rheological and Functional Properties of Dark Chocolate with Partial Substitution of Peanuts and Sacha Inchi" Foods 11, no. 8: 1142. https://doi.org/10.3390/foods11081142

Quispe-Chambilla, L., Pumacahua-Ramos, A., Choque-Quispe, D., Curro-Pérez, F., Carrión-Sánchez, H. M., Peralta-Guevara, D. E., Masco-Arriola, M. L., Palomino-Rincón, H., & Ligarda-Samanez, C. A. (2022). Rheological and Functional Properties of Dark Chocolate with Partial Substitution of Peanuts and Sacha Inchi. Foods, 11(8), 1142. https://doi.org/10.3390/foods11081142