youngsoon kim, Kim D, Oh H. Effect of the addition of kañiwa (Chenopodium pallidicaule) flour on textural, physical, and sensory properties of pound cakes . Progr Nutr [Internet]. 2022 Jan. 17 [cited 2024 Nov. 27];23(4):e2021178. Available from: https://mattioli1885journals.com/index.php/progressinnutrition/article/view/10651