GARCÍA ZARE, Elmis Jonatan; RODRIGUEZ PAREDES, Noelia Patricia; MEJÍA PARDO, Patricia Isabel; TEJADA CHAVEZ, Luis Miguel; ZAMBRANO PAUCAR, Icei Beck. Physicochemical and sensory properties of precooked oca flour (oxalis tuberosa): A response surface improvement study. LACCEI, [S. l.], v. 1, n. 10, 2024. DOI: 10.18687/LACCEI2024.1.1.1298. Disponível em: https://proceedings.laccei.org/index.php/laccei/article/view/6111. Acesso em: 30 may. 2026.