Registro de Citas
Cita APA (7a ed.)
Chaquilla-Quilca, G., Islas-Rubio, A. R., Vásquez-Lara, F., Salcedo-Sucasaca, L., Silva Paz, R. J., & Luna-Valdez, J. G. (2024). Chemical, Physical, and Sensory Properties of Bread with Popped Amaranth Flour. Polish Academy Sciences. Institute of Animal Reproduction and Food Research.
Copiado correctamente al portapapeles
Error al copiar al portapapeles
Cita Chicago Style (17a ed.)
Chaquilla-Quilca, Guadalupe, Alma Rosa Islas-Rubio, Francisco Vásquez-Lara, Lourdes Salcedo-Sucasaca, Reynaldo Justino Silva Paz, y Jesús Guadalupe Luna-Valdez. Chemical, Physical, and Sensory Properties of Bread with Popped Amaranth Flour. Polish Academy Sciences. Institute of Animal Reproduction and Food Research, 2024.
Copiado correctamente al portapapeles
Error al copiar al portapapeles
Cita MLA (9a ed.)
Chaquilla-Quilca, Guadalupe, et al. Chemical, Physical, and Sensory Properties of Bread with Popped Amaranth Flour. Polish Academy Sciences. Institute of Animal Reproduction and Food Research, 2024.
Copiado correctamente al portapapeles
Error al copiar al portapapeles
Precaución: Estas citas no son 100% exactas.