Aranibar Vaca, C., Pigni, N. B., Martinez, M. L., Aguirre, A. d. V., Ribotta, P. D., Wunderlin, D. A., & Borneo Benista, R. (2018). Utilization of a partially-deoiled chia flour to improve the nutritional and antioxidant properties of wheat pasta.
Chicago Style CitationAranibar Vaca, Carolina, Natalia Belen Pigni, Marcela Lilian Martinez, Alicia del Valle Aguirre, Pablo Daniel Ribotta, Daniel Alberto Wunderlin, and Rafael Borneo Benista. Utilization of a Partially-deoiled Chia Flour to Improve the Nutritional and Antioxidant Properties of Wheat Pasta. 2018.
MLA CitationAranibar Vaca, Carolina, et al. Utilization of a Partially-deoiled Chia Flour to Improve the Nutritional and Antioxidant Properties of Wheat Pasta. 2018.
Warning: These citations may not always be 100% accurate.