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.
Chicago Stili AlıntıValenzuela, Martin, Carlos Montalvo-Navarro, Germán Cumplido-Barbeitia, Humberto González-Ríos, Luz del Carmen Montoya-Ballesteros, Anna Judith Pérez-Báez, ve 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 AlıntıValenzuela, 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.
