Martínez-Castaño, M. (2020). Physicochemical properties of bean pod ( Phaseolus vulgaris ) flour and its potential as a raw material for the food industry. Universidad Nacional de Colombia.
Chicago Style (17th ed.) CitationMartínez-Castaño, Marcela. Physicochemical Properties of Bean Pod ( Phaseolus Vulgaris ) Flour and Its Potential as a Raw Material for the Food Industry. Universidad Nacional de Colombia, 2020.
MLA (9th ed.) CitationMartínez-Castaño, Marcela. Physicochemical Properties of Bean Pod ( Phaseolus Vulgaris ) Flour and Its Potential as a Raw Material for the Food Industry. Universidad Nacional de Colombia, 2020.
Warning: These citations may not always be 100% accurate.