Elaboración de un pan libre de gluten a base de harina de cañihua (Chenopodium pallidicaule Aellen) y evaluación de la aceptabilidad sensorial

Translated title of the contribution: Elaboration of a gluten-free bread based on cañihua (Chenopodium pallidicaule Aellen) flour and sensory acceptability evaluation

Saby Zegarra, Ana María Muñoz, Fernando Ramos-Escudero

Research output: Contribution to journal › Article › peer-review

13 Scopus citations

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Food Science