Physical, Chemical, and Sensory Characteristics of QuinoaBased Extrudates as a Function of Flour Composition and Temperature. Indo-American Journal of Agricultural and Veterinary Sciences, [S. l.], v. 6, n. 4, p. 1–14, 2018. Disponível em: https://iajavs.org/index.php/iajavs/article/view/65. Acesso em: 28 may. 2026.