Pérez-Álvarez, J.Á.; Botella-Martínez, C.M.; Navarro-Rodríguez de Vera, C.; Sayas-Barberá, E.; Viuda-Martos, M.; Fernández-López, J.; Sánchez-Zapata, E.
A Preliminary Study on the Incorporation of Quinoa Flour in Organic Pumpkin Creams: Effect on the Physicochemical Properties. Proceedings 2021, 70, 71.
https://doi.org/10.3390/foods_2020-07609
AMA Style
Pérez-Álvarez JÁ, Botella-Martínez CM, Navarro-Rodríguez de Vera C, Sayas-Barberá E, Viuda-Martos M, Fernández-López J, Sánchez-Zapata E.
A Preliminary Study on the Incorporation of Quinoa Flour in Organic Pumpkin Creams: Effect on the Physicochemical Properties. Proceedings. 2021; 70(1):71.
https://doi.org/10.3390/foods_2020-07609
Chicago/Turabian Style
Pérez-Álvarez, José Ángel, Carmen María Botella-Martínez, Casilda Navarro-Rodríguez de Vera, Estrella Sayas-Barberá, Manuel Viuda-Martos, Juana Fernández-López, and Elena Sánchez-Zapata.
2021. "A Preliminary Study on the Incorporation of Quinoa Flour in Organic Pumpkin Creams: Effect on the Physicochemical Properties" Proceedings 70, no. 1: 71.
https://doi.org/10.3390/foods_2020-07609
APA Style
Pérez-Álvarez, J. Á., Botella-Martínez, C. M., Navarro-Rodríguez de Vera, C., Sayas-Barberá, E., Viuda-Martos, M., Fernández-López, J., & Sánchez-Zapata, E.
(2021). A Preliminary Study on the Incorporation of Quinoa Flour in Organic Pumpkin Creams: Effect on the Physicochemical Properties. Proceedings, 70(1), 71.
https://doi.org/10.3390/foods_2020-07609
