Cita APA

Rodríguez Luque, G. Y., & Yáñez Luque, M. (2014). Obtaining technological parameters for the preparation of nixtamalized products, type fried snacks, from high Andean cereals: Maize (Zea mays); Quinoa (Chenopodium quinoa); Kiwicha (Amaranthus caudatus).

Citación estilo Chicago

Rodríguez Luque, Gisela Yvette, y Mariela Yáñez Luque. Obtaining Technological Parameters for the Preparation of Nixtamalized Products, Type Fried Snacks, From High Andean Cereals: Maize (Zea Mays); Quinoa (Chenopodium Quinoa); Kiwicha (Amaranthus Caudatus). 2014.

Cita MLA

Rodríguez Luque, Gisela Yvette, y Mariela Yáñez Luque. Obtaining Technological Parameters for the Preparation of Nixtamalized Products, Type Fried Snacks, From High Andean Cereals: Maize (Zea Mays); Quinoa (Chenopodium Quinoa); Kiwicha (Amaranthus Caudatus). 2014.