Fuentes, J.M.; de Jesús Álvarez Gil, M.; Zumbado Fernández, H.; Montero-Fernández, I.; Martín-Vertedor, D.; Yadav, A.; Aleman, R.S.
Physicochemical Characterization of Carao Honey Flour (Cassia grandis) and Its Effects on the Sensory Attributes in a Cookie. Appl. Sci. 2024, 14, 7502.
https://doi.org/10.3390/app14177502
AMA Style
Fuentes JM, de Jesús Álvarez Gil M, Zumbado Fernández H, Montero-Fernández I, Martín-Vertedor D, Yadav A, Aleman RS.
Physicochemical Characterization of Carao Honey Flour (Cassia grandis) and Its Effects on the Sensory Attributes in a Cookie. Applied Sciences. 2024; 14(17):7502.
https://doi.org/10.3390/app14177502
Chicago/Turabian Style
Fuentes, Jhunior Marcía, Manuel de Jesús Álvarez Gil, Héctor Zumbado Fernández, Ismael Montero-Fernández, Daniel Martín-Vertedor, Ajitesh Yadav, and Ricardo S. Aleman.
2024. "Physicochemical Characterization of Carao Honey Flour (Cassia grandis) and Its Effects on the Sensory Attributes in a Cookie" Applied Sciences 14, no. 17: 7502.
https://doi.org/10.3390/app14177502
APA Style
Fuentes, J. M., de Jesús Álvarez Gil, M., Zumbado Fernández, H., Montero-Fernández, I., Martín-Vertedor, D., Yadav, A., & Aleman, R. S.
(2024). Physicochemical Characterization of Carao Honey Flour (Cassia grandis) and Its Effects on the Sensory Attributes in a Cookie. Applied Sciences, 14(17), 7502.
https://doi.org/10.3390/app14177502
