Guevara-Guerrero, B. (2019). Assessing the effect of adding maize and rice brans in the development by twin-screw extrusion of a ready-to-eat cereal formulated with flours of quality protein maize and zinc biofortified rice. Universidad Nacional de Colombia.
Chicago Style (17th ed.) CitationGuevara-Guerrero, Beatriz. Assessing the Effect of Adding Maize and Rice Brans in the Development by Twin-screw Extrusion of a Ready-to-eat Cereal Formulated with Flours of Quality Protein Maize and Zinc Biofortified Rice. Universidad Nacional de Colombia, 2019.
MLA (9th ed.) CitationGuevara-Guerrero, Beatriz. Assessing the Effect of Adding Maize and Rice Brans in the Development by Twin-screw Extrusion of a Ready-to-eat Cereal Formulated with Flours of Quality Protein Maize and Zinc Biofortified Rice. Universidad Nacional de Colombia, 2019.