López-Vásquez, V. M. (2020). Effect of adding anthocyanins to blue maize dough on color, texture and antioxidant capacity of maize tortillas. Universidad Autónoma Chapingo.
Chicago Style (17th ed.) CitationLópez-Vásquez, Víctor Manuel. Effect of Adding Anthocyanins to Blue Maize Dough on Color, Texture and Antioxidant Capacity of Maize Tortillas. Universidad Autónoma Chapingo, 2020.
MLA (9th ed.) CitationLópez-Vásquez, Víctor Manuel. Effect of Adding Anthocyanins to Blue Maize Dough on Color, Texture and Antioxidant Capacity of Maize Tortillas. Universidad Autónoma Chapingo, 2020.
Warning: These citations may not always be 100% accurate.