id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
easat-8062	Haro-Sosa, Giovanny ; Falconí, Paúl Roberto Pino ; Núñez, Telmo Marcelo Zambrano ; Hermida, Carlos Eduardo Cevallos 	Consumer acceptance and nutritional potential of products made from quinoa, chocho, broad bean and maize flours: An age-segmented study in the hospitality sector	2025	10	.pdf	application/pdf	5317	431	62	[15] B. Schnettler, D. Ruiz, and N. Sepúlveda, Consumer acceptance of new functional products, British Food Journal, vol. 117, no. 1, pp. Discussion Findings suggest that incorporating quinoa, chocho, and broad bean flours can enrich menus in hospitality establishments, particularly if age segmentation strategies are used	cache/easat-8062.pdf	txt/easat-8062.txt