Quispe Chambilla, L., Pumacahua Ramos, A., Choque Quispe, D., Curro Pérez, F., Carrión Sánchez, H. M., Peralta Guevara, D. E., . . . Ligarda Samanez, C. A. (2022). Rheological and functional properties of dark chocolate with partial substitution of peanuts and sacha inchi.
Citación estilo ChicagoQuispe Chambilla, Lucero, Augusto Pumacahua Ramos, David Choque Quispe, Francisco Curro Pérez, Hilka Mariela Carrión Sánchez, Diego E. Peralta Guevara, Henry Palomino Rincón, Mery Luz Masco Arriola, y Carlos A. Ligarda Samanez. Rheological and Functional Properties of Dark Chocolate With Partial Substitution of Peanuts and Sacha Inchi. 2022.
Cita MLAQuispe Chambilla, Lucero, et al. Rheological and Functional Properties of Dark Chocolate With Partial Substitution of Peanuts and Sacha Inchi. 2022.
