CURTI, C. A. (2017). Chemical characterization, texture and consumer acceptability of yogurts supplemented with quinoa flour. Sociedade Brasileira de Ciência e Tecnologia de Alimentos.
Chicago Style (17th ed.) CitationCURTI, Carolina Antonela. Chemical Characterization, Texture and Consumer Acceptability of Yogurts Supplemented with Quinoa Flour. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2017.
MLA (9th ed.) CitationCURTI, Carolina Antonela. Chemical Characterization, Texture and Consumer Acceptability of Yogurts Supplemented with Quinoa Flour. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2017.
Warning: These citations may not always be 100% accurate.