VANEGAS GUILOMBO , A. C.; SOLANILLA DUQUE , J. F.; ROA ACOSTA , D. F. .; NIETO CALVACHE , J. E. 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: Status: In press. I+ T+ C- Research, Technology and Science - Unicomfacauca, Popayán, CO, v. 1, n. 18, 2024. Disponível em: https://revistas.unicomfacauca.edu.co/ojs/index.php/itc/article/view/412. Acesso em: 16 jun. 2024.