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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 (3), 381-390. https://doi.org/10.17268/sci.agropecu.2020.03.10.