Costa,Regina Teixeira da, Silva,Sinara Cristina da, Silva,Luana Sousa, Silva,Washington Azevêdo da, Gonçalves,Aline Cristina Arruda, Pires,Christiano Vieira, . . . Trombete,Felipe Machado. (2020). Whole chickpea flour as an ingredient for improving the nutritional quality of sandwich bread: Effects on sensory acceptance, texture profile, and technological properties. Sociedad Chilena de Nutrición, Bromatología y Toxicología.
Cita Chicago Style (17a ed.)Costa,Regina Teixeira da, Silva,Sinara Cristina da, Silva,Luana Sousa, Silva,Washington Azevêdo da, Gonçalves,Aline Cristina Arruda, Pires,Christiano Vieira, Martins,Amanda Mattos Dias, Chávez,Davy William Hidalgo, y Trombete,Felipe Machado. Whole Chickpea Flour as an Ingredient for Improving the Nutritional Quality of Sandwich Bread: Effects on Sensory Acceptance, Texture Profile, and Technological Properties. Sociedad Chilena de Nutrición, Bromatología y Toxicología, 2020.
Cita MLA (8a ed.)Costa,Regina Teixeira da, et al. Whole Chickpea Flour as an Ingredient for Improving the Nutritional Quality of Sandwich Bread: Effects on Sensory Acceptance, Texture Profile, and Technological Properties. Sociedad Chilena de Nutrición, Bromatología y Toxicología, 2020.