Sánchez-Mesa, N. (2025). Characterization of rejected green banana flour: Morphological, structural, and techno-functional properties. Universidad Nacional de Colombia.
Cita Chicago Style (17a ed.)Sánchez-Mesa, Nelly. Characterization of Rejected Green Banana Flour: Morphological, Structural, and Techno-functional Properties. Universidad Nacional de Colombia, 2025.
Cita MLA (9a ed.)Sánchez-Mesa, Nelly. Characterization of Rejected Green Banana Flour: Morphological, Structural, and Techno-functional Properties. Universidad Nacional de Colombia, 2025.
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