Effect of Partial Incorporation of Amaranth (Amaranthus Spp) Flour and Chocolate on Bromatological and Sensory Characteristics of Cookies: Effect of Partial Incorporation of Amaranth (Amaranthus Spp) Flour and Chocolate on Bromatological and Sensory Characteristics of Cookies. TECNOCIENCIA Chih. 2024, 18 (2), e1484. https://doi.org/10.54167/tch.v18i2.1484.