Lafarga, T., Bademunt, A., Gallagher, E., Bobo, G., Echeverría Cortada, G., Viñas Almenar, I., & Aguiló-Aguayo, I. (2018). Physiochemical and nutritional characteristics, bioaccessibility and sensory acceptance of baked crackers containing broccoli co‐products.
Citación estilo ChicagoLafarga, Tomás, Ariadna Bademunt, Eimear Gallagher, Gloria Bobo, Gemma Echeverría Cortada, Inmaculada Viñas Almenar, y Ingrid Aguiló-Aguayo. Physiochemical and Nutritional Characteristics, Bioaccessibility and Sensory Acceptance of Baked Crackers Containing Broccoli Co‐products. 2018.
Cita MLALafarga, Tomás, et al. Physiochemical and Nutritional Characteristics, Bioaccessibility and Sensory Acceptance of Baked Crackers Containing Broccoli Co‐products. 2018.