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. Scientia Agropecuaria, [S. l.], v. 11, n. 3, p. 381–390, 2020. DOI: 10.17268/sci.agropecu.2020.03.10. Disponível em: https://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/3055. Acesso em: 18 jul. 2026.