Rheological properties of a cookie product made from quinoa flour (Chenopodium quinoa). @limentech, Ciencia y Tecnología Alimentaria, [S. l.], v. 20, n. 2, p. 24–40, 2022. DOI: 10.24054/limentech.v20i2.2287. Disponível em: https://ojs.unipamplona.edu.co/index.php/alimen/article/view/2287. Acesso em: 27 oct. 2025.