Segundo, C. N., Román, L., Gómez, M., & Martínez, M. M. (2017). Mechanically fractionated flour isolated from green bananas (M. cavendishii var. nanica) as a tool to increase the dietary fiber and phytochemical bioactivity of layer and sponge cakes. Web
Citación estilo ChicagoSegundo, Cristina Noemi, Laura Román, Manuel Gómez, and Mario M. Martínez. Mechanically Fractionated Flour Isolated From Green Bananas (M. Cavendishii Var. Nanica) As a Tool to Increase the Dietary Fiber and Phytochemical Bioactivity of Layer and Sponge Cakes. 2017.
Cita MLASegundo, Cristina Noemi, Laura Román, Manuel Gómez, and Mario M. Martínez. Mechanically Fractionated Flour Isolated From Green Bananas (M. Cavendishii Var. Nanica) As a Tool to Increase the Dietary Fiber and Phytochemical Bioactivity of Layer and Sponge Cakes. 2017.