@inproceedings{inproceedings754407e8,
title   = {Effect of addition of amaranth (Amaranthus cruentus l.), quinoa (Chenopodium quinoa w.) and maca (Lepidium meyenii w.) flour on physicochemical and rheological properties of dough},
author = {Yamani, Beatriz Valcárcel and Lannes, Suzana Caetano da Silva},
year = {2025},
publisher = {MDPI},
booktitle   = {International Electronic Conference on Foods}
}