Cita APA

Pérez-Mejía, G. J., & Lizana-Adrianzén, A. (2024). Effect of inulin-type fructoligosaccharides (FOS) from yacon on the physicochemical and sensory characteristics of bread.

Citación estilo Chicago

Pérez-Mejía, Giancarlo Joel, y Alfredo Lizana-Adrianzén. Effect of Inulin-type Fructoligosaccharides (FOS) From Yacon On the Physicochemical and Sensory Characteristics of Bread. 2024.

Cita MLA

Pérez-Mejía, Giancarlo Joel, y Alfredo Lizana-Adrianzén. Effect of Inulin-type Fructoligosaccharides (FOS) From Yacon On the Physicochemical and Sensory Characteristics of Bread. 2024.