Huamani-H, Alberto, Juan Ponce-Ramírez, and Jorge Málaga-Juárez. “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 11, no. 3 (August 26, 2020): 381–390. Accessed September 10, 2026. https://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/3055.