VANEGAS GUILOMBO , Astrid Carolina; SOLANILLA DUQUE , José Fernando; ROA ACOSTA , Diego Fernando; NIETO CALVACHE , Jhon Edison. 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- Investigación, Tecnología y Ciencia, Popayán, CO, v. 1, n. 18, 2024. DOI: 10.57173/ritc.v1n18a2. Disponível em: https://revistas.unicomfacauca.edu.co/ojs/index.php/itc/article/view/412. Acesso em: 15 oct. 2026.