Cita APA

Aro Aro, J. M., & Calsin Cutimbo, M. (2019). Elaboration of a food mixture based on quinoa (Chenopodium quinoa Willd), cañihua (Chenopodium pallidicaule Aellen), barley (Hordeum vulgare L.), corn (Zea mays L.), bean (Vicia faba L.) and soybean (Glycine max L Merr) by cooking-extrusion process.

Citación estilo Chicago

Aro Aro, Juan Marcos, y Marienela Calsin Cutimbo. Elaboration of a Food Mixture Based On Quinoa (Chenopodium Quinoa Willd), Cañihua (Chenopodium Pallidicaule Aellen), Barley (Hordeum Vulgare L.), Corn (Zea Mays L.), Bean (Vicia Faba L.) and Soybean (Glycine Max L Merr) By Cooking-extrusion Process. 2019.

Cita MLA

Aro Aro, Juan Marcos, y Marienela Calsin Cutimbo. Elaboration of a Food Mixture Based On Quinoa (Chenopodium Quinoa Willd), Cañihua (Chenopodium Pallidicaule Aellen), Barley (Hordeum Vulgare L.), Corn (Zea Mays L.), Bean (Vicia Faba L.) and Soybean (Glycine Max L Merr) By Cooking-extrusion Process. 2019.