1.
Eduardo K, Bedoya-Perales N, Escobedo-Pacheco E, SaldaƱa E. Sensory and consumer science as a valuable tool to the development of quinoa-based food products: More than three decades of scientific evidence. Sci. agropecu. [Internet]. 23 de abril de 2024 [citado 21 de noviembre de 2024];15(2):251-67. Disponible en: https://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/5913