Cita APA

Vilcanqui-Pérez, F., Chaquilla-Quilca, G., Sarmiento-Casavilca, V. H., Céspedes-Orosco, C. N., & Ventura-Saldívar, Y. (2021). Nutritional, physical and sensory characteristics of bread with the inclusion of germinated basul (Erythrina edulis) flour.

Citación estilo Chicago

Vilcanqui-Pérez, Fulgencio, Guadalupe Chaquilla-Quilca, Víctor Hugo Sarmiento-Casavilca, Candy Naya Céspedes-Orosco, y Yeni Ventura-Saldívar. Nutritional, Physical and Sensory Characteristics of Bread With the Inclusion of Germinated Basul (Erythrina Edulis) Flour. 2021.

Cita MLA

Vilcanqui-Pérez, Fulgencio, et al. Nutritional, Physical and Sensory Characteristics of Bread With the Inclusion of Germinated Basul (Erythrina Edulis) Flour. 2021.