Ciudad-Mulero, M., Fernandes, Â., Barros, L., Ferreira, I. C., Berrios, J. d. J., Montaña, C., . . . Fernández-Ruiz, V. (2017). Analysis of tocopherols and phenolic compounds in extruded lentil flour formulations for development of snack-type functional foods.
Citação norma ChicagoCiudad-Mulero, María, Ângela Fernandes, Lillian Barros, Isabel C.F.R Ferreira, José de J. Berrios, Cámara Montaña, Patricia Morales, and Virginia Fernández-Ruiz. Analysis of Tocopherols and Phenolic Compounds in Extruded Lentil Flour Formulations for Development of Snack-type Functional Foods. 2017.
Citação norma MLACiudad-Mulero, María, et al. Analysis of Tocopherols and Phenolic Compounds in Extruded Lentil Flour Formulations for Development of Snack-type Functional Foods. 2017.