APA Citation

Calvo Carrillo, M. d. l. C., López Méndez, O. X., Carranco Jáuregui, M. E., & Marines, J. (2020). Physicochemical and sensory evaluation of a baguette bread using wheat (Triticum spp) and pea (Pisum sativum L.) flours. Universidad de Sonora.

Chicago Style Citation

Calvo Carrillo, María de la Concepción, Oliverio Xicoténcatl López Méndez, María Elena Carranco Jáuregui, and Jared Marines. Physicochemical and Sensory Evaluation of a Baguette Bread Using Wheat (Triticum Spp) and Pea (Pisum Sativum L.) Flours. Universidad de Sonora, 2020.

MLA Citation

Calvo Carrillo, María de la Concepción, Oliverio Xicoténcatl López Méndez, María Elena Carranco Jáuregui, and Jared Marines. Physicochemical and Sensory Evaluation of a Baguette Bread Using Wheat (Triticum Spp) and Pea (Pisum Sativum L.) Flours. Universidad de Sonora, 2020.

Warning: These citations may not always be 100% accurate.