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Cita APA (7a ed.)
Vilca, O. M. L., Paredes-Erquinigo, J. Y., Quille-Quille, L., Rivera, T. J. C., Cabel-Moscoso, D. J., Rivera-Ashqui, T. A., & Silva Paz, R. J. (2024). Utilization of Sustainable Ingredients (Cañihua Flour, Whey, and Potato Starch) in Gluten-Free Cookie Development: Analysis of Technological and Sensorial Attributes. Multidisciplinary Digital Publishing Institute (MDPI).
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Cita Chicago Style (17a ed.)
Vilca, Olivia Magaly Luque, Jover Y. Paredes-Erquinigo, Lenin Quille-Quille, Tania Jakeline Choque Rivera, Domingo Jesus Cabel-Moscoso, Thalía A. Rivera-Ashqui, y Reynaldo Justino Silva Paz. Utilization of Sustainable Ingredients (Cañihua Flour, Whey, and Potato Starch) in Gluten-Free Cookie Development: Analysis of Technological and Sensorial Attributes. Multidisciplinary Digital Publishing Institute (MDPI), 2024.
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Cita MLA (9a ed.)
Vilca, Olivia Magaly Luque, et al. Utilization of Sustainable Ingredients (Cañihua Flour, Whey, and Potato Starch) in Gluten-Free Cookie Development: Analysis of Technological and Sensorial Attributes. Multidisciplinary Digital Publishing Institute (MDPI), 2024.
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