Domínguez Zarate, P. A., García Martínez, I., Güemes Vera, N., & Totosaus, A. (2019). Texture, color and sensory acceptance of tortilla and bread elaborated with Maya nut (Brosimim alicastrum) flour to increase total dietary fiber. Corporación colombiana de investigación agropecuaria - AGROSAVIA.
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Chicago Style (17th ed.) Citation
Domínguez Zarate, Pedro Antonio, Ignacio García Martínez, Norma Güemes Vera, and Alfonso Totosaus. Texture, Color and Sensory Acceptance of Tortilla and Bread Elaborated with Maya Nut (Brosimim Alicastrum) Flour to Increase Total Dietary Fiber. Corporación colombiana de investigación agropecuaria - AGROSAVIA, 2019.
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MLA (9th ed.) Citation
Domínguez Zarate, Pedro Antonio, et al. Texture, Color and Sensory Acceptance of Tortilla and Bread Elaborated with Maya Nut (Brosimim Alicastrum) Flour to Increase Total Dietary Fiber. Corporación colombiana de investigación agropecuaria - AGROSAVIA, 2019.
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Warning: These citations may not always be 100% accurate.