Cita APA (7a ed.)

Mora-Rochín, S. (2021). Optimization of lipophilic compounds in tortillas from native pigmented maize obtained from flours by the lime cooking extrusion process. Universidad de Sonora.

Cita Chicago Style (17a ed.)

Mora-Rochín, Saraid. Optimization of Lipophilic Compounds in Tortillas from Native Pigmented Maize Obtained from Flours by the Lime Cooking Extrusion Process. Universidad de Sonora, 2021.

Cita MLA (9a ed.)

Mora-Rochín, Saraid. Optimization of Lipophilic Compounds in Tortillas from Native Pigmented Maize Obtained from Flours by the Lime Cooking Extrusion Process. Universidad de Sonora, 2021.