Valorization of flours from cocoa, sinami and sacha inchi by-products for the reformulation of Peruvian traditional flatbread (‘Pan Chapla’).
Article in International Journal of Gastronomy and Food Science (June 2024)
The most recent citing publications are shown below. View all 25 publications that cite this research output on Dimensions.
Article in International Journal of Gastronomy and Food Science (June 2024)
Article in European Food Research and Technology (April 2024)
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