Buitimea-Cantúa, N. E., Salazar-García, M. G., Serna-Saldívar, S. O., Buitimea- Cantúa, G. V., Magaña-Barajas, E., & Morales-Ortega, A. (2018). REFORMULATING TORTILLAS WITH ZERO-TRANS CRYSTALLIZED VEGETABLE FAT PRODUCED FROM PALM STEARIN AND HIGH OLEIC SAFFLOWER OIL BLEND. Universidad de Sonora.
シカゴスタイル引用形Buitimea-Cantúa, Nydia E., María Guadalupe Salazar-García, Sergio O. Serna-Saldívar, Génesis V. Buitimea- Cantúa, Elisa Magaña-Barajas, , Adriana Morales-Ortega. REFORMULATING TORTILLAS WITH ZERO-TRANS CRYSTALLIZED VEGETABLE FAT PRODUCED FROM PALM STEARIN AND HIGH OLEIC SAFFLOWER OIL BLEND. Universidad de Sonora, 2018.
MLA引用形式Buitimea-Cantúa, Nydia E., et al. REFORMULATING TORTILLAS WITH ZERO-TRANS CRYSTALLIZED VEGETABLE FAT PRODUCED FROM PALM STEARIN AND HIGH OLEIC SAFFLOWER OIL BLEND. Universidad de Sonora, 2018.
