[1]
kim youngsoon, D. Kim, and H. Oh, “Effect of the addition of kañiwa (Chenopodium pallidicaule) flour on textural, physical, and sensory properties of pound cakes ”, Progr Nutr, vol. 23, no. 4, p. e2021178, Jan. 2022, doi: 10.23751/pn.v23i4.10651.