Hleap-Zapata, J. I. (2020). Effect of the partial replacement of wheat flour with turmeric flour (Curcuma longa) on the physicochemical and sensory properties of a common chorizo. Universidad Nacional de Colombia.
Chicago Style (17th ed.) CitationHleap-Zapata, José Igor. Effect of the Partial Replacement of Wheat Flour with Turmeric Flour (Curcuma Longa) on the Physicochemical and Sensory Properties of a Common Chorizo. Universidad Nacional de Colombia, 2020.
MLA (9th ed.) CitationHleap-Zapata, José Igor. Effect of the Partial Replacement of Wheat Flour with Turmeric Flour (Curcuma Longa) on the Physicochemical and Sensory Properties of a Common Chorizo. Universidad Nacional de Colombia, 2020.
Warning: These citations may not always be 100% accurate.