“Formulation and Sensory Characterization of Andean Bread Enriched With Olluco Flour (ullucus Tuberosus) ”. Nutrición Clínica y Dietética Hospitalaria 45, no. 1 (February 21, 2025). Accessed April 20, 2025. https://revista.nutricion.org/index.php/ncdh/article/view/837.