Monter Miranda, J. G., Zamudio Flores, P. B., Espino Díaz, M., Tirado Gallegos, J. M., Rendón Villalobos, J. R., Hernández Centeno, F., . . . Ortega Ortega, A. (2023). Effect of the addition of oat resistant starch type 3 on the viscoelastic properties of the dough and its influence on the quality of cookies: Oat resistant starch type 3. Universidad de Sonora.
シカゴスタイル引用形Monter Miranda, José Gabriel, et al. Effect of the Addition of Oat Resistant Starch Type 3 On the Viscoelastic Properties of the Dough and Its Influence On the Quality of Cookies: Oat Resistant Starch Type 3. Universidad de Sonora, 2023.
MLA引用形式Monter Miranda, José Gabriel, et al. Effect of the Addition of Oat Resistant Starch Type 3 On the Viscoelastic Properties of the Dough and Its Influence On the Quality of Cookies: Oat Resistant Starch Type 3. Universidad de Sonora, 2023.
