Cita APA

Bracamonte Herrera, Á., Cabezas, D. M., Correa, M. J., Sylvia, A., Julio, V., -Valencia, R. R. C., & Encina Zelada, C. (2021). Effect of partial substitution of wheat flour with lupine (Lupinus mutabillis) and kañiwa (Chenopodium pallidicaule) flours on cookie quality. Web

Citación estilo Chicago

Bracamonte Herrera, Álvaro, Dario Marcelino Cabezas, María Jimena Correa, Alcazar-Alay Sylvia, Vidaurre-Ruiz Julio, Ritva Repo- Carrasco -Valencia, and Christian Encina Zelada. Effect of Partial Substitution of Wheat Flour With Lupine (Lupinus Mutabillis) and Kañiwa (Chenopodium Pallidicaule) Flours On Cookie Quality. 2021.

Cita MLA

Bracamonte Herrera, Álvaro, et al. Effect of Partial Substitution of Wheat Flour With Lupine (Lupinus Mutabillis) and Kañiwa (Chenopodium Pallidicaule) Flours On Cookie Quality. 2021.