Jamanca-Gonzales, N.C.; Ocrospoma-Dueñas, R.W.; Quintana-Salazar, N.B.; Jimenez-Bustamante, J.N.; Huaman, E.E.H.; Silva-Paz, R.J.
Physicochemical and Sensory Parameters of “Petipan” Enriched with Heme Iron and Andean Grain Flours. Molecules 2023, 28, 3073.
https://doi.org/10.3390/molecules28073073
AMA Style
Jamanca-Gonzales NC, Ocrospoma-Dueñas RW, Quintana-Salazar NB, Jimenez-Bustamante JN, Huaman EEH, Silva-Paz RJ.
Physicochemical and Sensory Parameters of “Petipan” Enriched with Heme Iron and Andean Grain Flours. Molecules. 2023; 28(7):3073.
https://doi.org/10.3390/molecules28073073
Chicago/Turabian Style
Jamanca-Gonzales, Nicodemo C., Robert W. Ocrospoma-Dueñas, Norma B. Quintana-Salazar, Jose N. Jimenez-Bustamante, Eduardo E. Herrera Huaman, and Reynaldo J. Silva-Paz.
2023. "Physicochemical and Sensory Parameters of “Petipan” Enriched with Heme Iron and Andean Grain Flours" Molecules 28, no. 7: 3073.
https://doi.org/10.3390/molecules28073073
APA Style
Jamanca-Gonzales, N. C., Ocrospoma-Dueñas, R. W., Quintana-Salazar, N. B., Jimenez-Bustamante, J. N., Huaman, E. E. H., & Silva-Paz, R. J.
(2023). Physicochemical and Sensory Parameters of “Petipan” Enriched with Heme Iron and Andean Grain Flours. Molecules, 28(7), 3073.
https://doi.org/10.3390/molecules28073073
