Quispe-Chambilla, L.; Pumacahua-Ramos, A.; Choque-Quispe, D.; Curro-Pérez, F.; Carrión-Sánchez, H.M.; Peralta-Guevara, D.E.; Masco-Arriola, M.L.; Palomino-Rincón, H.; Ligarda-Samanez, C.A.
Rheological and Functional Properties of Dark Chocolate with Partial Substitution of Peanuts and Sacha Inchi. Foods 2022, 11, 1142.
https://doi.org/10.3390/foods11081142
AMA Style
Quispe-Chambilla L, Pumacahua-Ramos A, Choque-Quispe D, Curro-Pérez F, Carrión-Sánchez HM, Peralta-Guevara DE, Masco-Arriola ML, Palomino-Rincón H, Ligarda-Samanez CA.
Rheological and Functional Properties of Dark Chocolate with Partial Substitution of Peanuts and Sacha Inchi. Foods. 2022; 11(8):1142.
https://doi.org/10.3390/foods11081142
Chicago/Turabian Style
Quispe-Chambilla, Lucero, Augusto Pumacahua-Ramos, David Choque-Quispe, Francisco Curro-Pérez, Hilka Mariela Carrión-Sánchez, Diego E. Peralta-Guevara, Mery Luz Masco-Arriola, Henry Palomino-Rincón, and Carlos A. Ligarda-Samanez.
2022. "Rheological and Functional Properties of Dark Chocolate with Partial Substitution of Peanuts and Sacha Inchi" Foods 11, no. 8: 1142.
https://doi.org/10.3390/foods11081142
APA Style
Quispe-Chambilla, L., Pumacahua-Ramos, A., Choque-Quispe, D., Curro-Pérez, F., Carrión-Sánchez, H. M., Peralta-Guevara, D. E., Masco-Arriola, M. L., Palomino-Rincón, H., & Ligarda-Samanez, C. A.
(2022). Rheological and Functional Properties of Dark Chocolate with Partial Substitution of Peanuts and Sacha Inchi. Foods, 11(8), 1142.
https://doi.org/10.3390/foods11081142
