Valerga, L., Quintero Ruiz, N. A., Concellón, A., & Puppo, M. C. (2020). Artichoke, eggplant and tomato flours as nutritional ingredients for wheat dough: Hydration properties. Web
Citación estilo ChicagoValerga, Lucía, Natalia Andrea Quintero Ruiz, Analía Concellón, and María Cecilia Puppo. Artichoke, Eggplant and Tomato Flours As Nutritional Ingredients for Wheat Dough: Hydration Properties. 2020.
Cita MLAValerga, Lucía, Natalia Andrea Quintero Ruiz, Analía Concellón, and María Cecilia Puppo. Artichoke, Eggplant and Tomato Flours As Nutritional Ingredients for Wheat Dough: Hydration Properties. 2020.
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