Bustos, A. Y., Gerez, C. L., Mohtar Mohtar, L. G., Paz Zanini, V. I., Nazareno, M. A., Taranto, M. P., & Iturriaga, L. B. (2017). Lactic Acid Fermentation Improved Textural Behaviour,Phenolic Compounds and Antioxidant Activity of Chia (Salvia hispanica L.) Dough. Web
Citación estilo ChicagoBustos, Ana Yanina, Carla Luciana Gerez, Lina Goumana Mohtar Mohtar, Veronica Irene Paz Zanini, Mónica Azucena Nazareno, Maria Pia Taranto, and Laura Beatriz Iturriaga. Lactic Acid Fermentation Improved Textural Behaviour,Phenolic Compounds and Antioxidant Activity of Chia (Salvia Hispanica L.) Dough. 2017.
Cita MLABustos, Ana Yanina, et al. Lactic Acid Fermentation Improved Textural Behaviour,Phenolic Compounds and Antioxidant Activity of Chia (Salvia Hispanica L.) Dough. 2017.