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. [Internet]. 2024 Jul. 24 [cited 2026 Sep. 26];18(2):e1484. Available from: https://revistascientificas.uach.mx/index.php/tecnociencia/article/view/1484