Valenzuela, M., Montalvo-Navarro, C., Cumplido-Barbeitia, G., González-Ríos, H., Montoya-Ballesteros, L. d. C., Pérez-Báez, A. J., & Zamorano-García, L. (2022). Usage of a mixture design for the development of beef patties, with an improved nutritional profile with flaxseed flour, mango pulp, and dried plum. Universidad de Sonora.
シカゴスタイル引用形Valenzuela, Martin, Carlos Montalvo-Navarro, Germán Cumplido-Barbeitia, Humberto González-Ríos, Luz del Carmen Montoya-Ballesteros, Anna Judith Pérez-Báez, , Libertad Zamorano-García. Usage of a Mixture Design for the Development of Beef Patties, With an Improved Nutritional Profile With Flaxseed Flour, Mango Pulp, and Dried Plum. Universidad de Sonora, 2022.
MLA引用形式Valenzuela, Martin, et al. Usage of a Mixture Design for the Development of Beef Patties, With an Improved Nutritional Profile With Flaxseed Flour, Mango Pulp, and Dried Plum. Universidad de Sonora, 2022.
