Cita APA

Chaquilla Quilca, G., Islas Rubio, A. R., Vásquez Lara, F., Salcedo Sucasaca, L., Silva Paz, R. J., & Luna Valdez, J. G. (2026). Chemical, Physical, and Sensory Properties of Bread with Popped Amaranth Flour.

Citación estilo Chicago

Chaquilla Quilca, Guadalupe, Alma Rosa Islas Rubio, Francisco Vásquez Lara, Lourdes Salcedo Sucasaca, Reynaldo Justino Silva Paz, y Jesús Guadalupe Luna Valdez. Chemical, Physical, and Sensory Properties of Bread With Popped Amaranth Flour. 2026.

Cita MLA

Chaquilla Quilca, Guadalupe, et al. Chemical, Physical, and Sensory Properties of Bread With Popped Amaranth Flour. 2026.