Zárate, P. A. D. (2019). Texture, color and sensory acceptance of tortilla and bread elaborated with Maya nut (Brosimim alicastrum) flour to increase total dietary fiber. Corporación Colombiana de Investigación Agropecuaria.
Chicago Style (17th ed.) CitationZárate, Pedro Antonio Domínguez. Texture, Color and Sensory Acceptance of Tortilla and Bread Elaborated with Maya Nut (Brosimim Alicastrum) Flour to Increase Total Dietary Fiber. Corporación Colombiana de Investigación Agropecuaria, 2019.
MLA (9th ed.) CitationZárate, Pedro Antonio Domínguez. Texture, Color and Sensory Acceptance of Tortilla and Bread Elaborated with Maya Nut (Brosimim Alicastrum) Flour to Increase Total Dietary Fiber. Corporación Colombiana de Investigación Agropecuaria, 2019.
Warning: These citations may not always be 100% accurate.