Sensory and consumer science as a valuable tool to the development of quinoa-based food products: More than three decades of scientific evidence. Scientia Agropecuaria, [S. l.], v. 15, n. 2, p. 251–267, 2024. DOI: 10.17268/sci.agropecu.2024.019. Disponível em: https://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/5913. Acesso em: 18 jul. 2026.