Soto Quiñones, M. d. C., Ochoa-Martínez, L. A., González Herrera, S. M., Rutiaga Quiñones, O. M., & González-Laredo, R. F. (2022). Chemical and functional characterization of raw and cooked bean flours from the Pinto Saltillo and Black varieties, from the State of Durango. Universidad de Sonora.
Trích dẫn kiểu ChicagoSoto Quiñones, Melissa del Carmen, Luz Araceli Ochoa-Martínez, Silvia Marina González Herrera, Olga Miriam Rutiaga Quiñones, và Rubén Francisco González-Laredo. Chemical and Functional Characterization of Raw and Cooked Bean Flours From the Pinto Saltillo and Black Varieties, From the State of Durango. Universidad de Sonora, 2022.
Trích dẫn MLASoto Quiñones, Melissa del Carmen, et al. Chemical and Functional Characterization of Raw and Cooked Bean Flours From the Pinto Saltillo and Black Varieties, From the State of Durango. Universidad de Sonora, 2022.
