Technological and sensory characteristics of sweet biscuits with the addition of tocosh flour (Solarium tuberosum) and tarwi flour (Lupinus mutabilis). Agroind. Sci. [Internet]. 2023 Sep. 4 [cited 2026 Jul. 18];13(2):103-1. Available from: https://revistas.unitru.edu.pe/index.php/agroindscience/article/view/5447