Technological and sensory characteristics of sweet biscuits with the addition of tocosh flour (Solarium tuberosum) and tarwi flour (Lupinus mutabilis). Agroindustrial Science, [S. l.], v. 13, n. 2, p. 103–113, 2023. DOI: 10.17268/agroind.sci.2023.02.06. Disponível em: https://revistas.unitru.edu.pe/index.php/agroindscience/article/view/5447. Acesso em: 18 jul. 2026.