Huamani-H, A.; Ponce-Ramírez, J.; Málaga-Juárez, J. Optimization of the Quinoa Cooking Process Using the 3k Design and the Desirability Function: Degree of Gelatinization, Water Absorption Index, Solubility Index and Cotyledon Detachment. Sci. agropecu. 2020, 11, 381-390.