Developing Snack Products Based on Oca (Oxalis tuberosa) and Sorghum (Sorghum spp.) Flour: Correlation Between Antioxidant and Physicochemical Properties.
González-Victoriano L, Santamaría-Gómez JM, Hernández-Varela JD, Soto Simental S, Arredondo Tamayo B, Chanona-Pérez JJ, Güemes Vera N
Published: 16 May 2025
in Plant foods for human nutrition (Dordrecht, Netherlands)
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