[1]
GarcĂ­a Zare, E.J. et al. 2024. Physicochemical and sensory properties of precooked oca flour (oxalis tuberosa): A response surface improvement study. LACCEI. 1, 10 (July 2024). DOI:https://doi.org/10.18687/LACCEI2024.1.1.1298.