Betancourt-Ortiz, S. L., Logroño Veloz, M. A., Marín Parra, I. M., & Yambay Vallejo, W. J. (2026). Nutritional characterization of cookies developed with wheat, corn, quinoa, bean and chocho flour. LACCEI, 1(14). https://doi.org/10.18687/LACCEI2026.1.1.874