Huamani-H A, Ponce-Ramírez J, Málaga-Juárez J. 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 [Internet]. 2020 Aug. 26 [cited 2026 Sep. 10];11(3):381-90. Available from: https://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/3055