Soto-Maldonado, C. (2017). Development of an enzymatic process for obtaining a functional food ingredient, rich in resistant starch, dietary fiber and other bioactive compounds, from banana wastes.
Citación estilo ChicagoSoto-Maldonado, Carmen. Development of an Enzymatic Process for Obtaining a Functional Food Ingredient, Rich in Resistant Starch, Dietary Fiber and Other Bioactive Compounds, From Banana Wastes. 2017.
Cita MLASoto-Maldonado, Carmen. Development of an Enzymatic Process for Obtaining a Functional Food Ingredient, Rich in Resistant Starch, Dietary Fiber and Other Bioactive Compounds, From Banana Wastes. 2017.
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