Artavia González, G., Arias Álvarez, C., Cortés Herrera, C., & Granados Chinchilla, F. (2022). Physicochemical and sensory assessment of partial corn substitutions with carotenoid-containing non-traditional flours during tortilla preparation.
Dyfyniad Arddull ChicagoArtavia González, Graciela, Carlos Arias Álvarez, Carolina Cortés Herrera, y Fabio Granados Chinchilla. Physicochemical and Sensory Assessment of Partial Corn Substitutions With Carotenoid-containing Non-traditional Flours During Tortilla Preparation. 2022.
Dyfyniad MLAArtavia González, Graciela, Carlos Arias Álvarez, Carolina Cortés Herrera, y Fabio Granados Chinchilla. Physicochemical and Sensory Assessment of Partial Corn Substitutions With Carotenoid-containing Non-traditional Flours During Tortilla Preparation. 2022.