Soto-Quiñones, M. (2022). Chemical and functional characterization of raw and cooked bean flours from the Pinto Saltillo and Black varieties, from the State of Durango. Universidad de Sonora.
Chicago Style (17th ed.) CitationSoto-Quiñones, MC. Chemical and Functional Characterization of Raw and Cooked Bean Flours from the Pinto Saltillo and Black Varieties, from the State of Durango. Universidad de Sonora, 2022.
MLA (9th ed.) CitationSoto-Quiñones, MC. Chemical and Functional Characterization of Raw and Cooked Bean Flours from the Pinto Saltillo and Black Varieties, from the State of Durango. Universidad de Sonora, 2022.
Warning: These citations may not always be 100% accurate.