Vanegas Guilombo , A.C., Solanilla Duque , J.F., Roa Acosta , D.F. and Nieto Calvache , J.E. 2024. Evaluation of the moisture percentage of gluten-free pasta mix from hyperprotein quinoa flour and its effect on cooking characteristics and color in the final product. I+ T+ C- Research, Technology and Science. 1, 18 (May 2024). DOI:https://doi.org/10.57173/ritc.v1n18a2.