CURTI, C. A. (2017). Chemical characterization, texture and consumer acceptability of yogurts supplemented with quinoa flour. Sociedade Brasileira de Ciência e Tecnologia de Alimentos.
Style de citation Chicago (17e éd.)CURTI, Carolina Antonela. Chemical Characterization, Texture and Consumer Acceptability of Yogurts Supplemented with Quinoa Flour. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2017.
Style de citation MLA (9e éd.)CURTI, Carolina Antonela. Chemical Characterization, Texture and Consumer Acceptability of Yogurts Supplemented with Quinoa Flour. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2017.
Attention : ces citations peuvent ne pas être correctes à 100%.