YOUNGSOON, Kim; KIM, Dasol; OH, Hyeonbin. Effect of the addition of kañiwa (Chenopodium pallidicaule) flour on textural, physical, and sensory properties of pound cakes . Progress in Nutrition, [S. l.], v. 23, n. 4, p. e2021178, 2022. DOI: 10.23751/pn.v23i4.10651. Disponível em: https://mattioli1885journals.com/index.php/progressinnutrition/article/view/10651.. Acesso em: 17 jul. 2024.