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Journal: Foods, 2024
Volume: 13
Number: 1491
1491
Article: Utilization of Sustainable Ingredients (Cañihua Flour, Whey, and Potato Starch) in Gluten-Free Cookie Development: Analysis of Technological and Sensorial Attributes
Authors: by Olivia M. Luque-Vilca, Jover Y. Paredes-Erquinigo, Lenin Quille-Quille, Tania J. Choque-Rivera, Domingo J. Cabel-Moscoso, Thalía A. Rivera-Ashqui and Reynaldo J. Silva-Paz
Link: https://www.mdpi.com/2304-8158/13/10/1491

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