Buitimea-Cantúa, N. E. (2018). REFORMULATING TORTILLAS WITH ZERO-TRANS CRYSTALLIZED VEGETABLE FAT PRODUCED FROM PALM STEARIN AND HIGH OLEIC SAFFLOWER OIL BLEND. Universidad de Sonora.
Chicago Style (17th ed.) CitationBuitimea-Cantúa, Nydia E. REFORMULATING TORTILLAS WITH ZERO-TRANS CRYSTALLIZED VEGETABLE FAT PRODUCED FROM PALM STEARIN AND HIGH OLEIC SAFFLOWER OIL BLEND. Universidad de Sonora, 2018.
MLA (9th ed.) CitationBuitimea-Cantúa, Nydia E. REFORMULATING TORTILLAS WITH ZERO-TRANS CRYSTALLIZED VEGETABLE FAT PRODUCED FROM PALM STEARIN AND HIGH OLEIC SAFFLOWER OIL BLEND. Universidad de Sonora, 2018.
Warning: These citations may not always be 100% accurate.