Physical, Chemical, and Sensory Characteristics of QuinoaBased Extrudates as a Function of Flour Composition and Temperature. Ind-Am. J. Agricu. Vet. Sci. [Internet]. 2018 Oct. 9 [cited 2026 May 28];6(4):1-14. Available from: https://iajavs.org/index.php/iajavs/article/view/65