“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”. 2024. TECNOCIENCIA Chihuahua 18 (2): e1484. https://doi.org/10.54167/tch.v18i2.1484.