Gremasqui, I.d.l.A.; Giménez, M.A.; Lobo, M.O.; Muñoz, L.; Zuñiga, M.C.; Sammán, N.C.
Influence of Substitution of Wheat and Broad Bean Flour for Hydrolyzed Quinoa Flour on Cookie Properties. Biol. Life Sci. Forum 2023, 25, 7.
https://doi.org/10.3390/blsf2023025007
AMA Style
Gremasqui IdlA, Giménez MA, Lobo MO, Muñoz L, Zuñiga MC, Sammán NC.
Influence of Substitution of Wheat and Broad Bean Flour for Hydrolyzed Quinoa Flour on Cookie Properties. Biology and Life Sciences Forum. 2023; 25(1):7.
https://doi.org/10.3390/blsf2023025007
Chicago/Turabian Style
Gremasqui, Ileana de los A., MarÃa A. Giménez, Manuel O. Lobo, Loreto Muñoz, MarÃa C. Zuñiga, and Norma C. Sammán.
2023. "Influence of Substitution of Wheat and Broad Bean Flour for Hydrolyzed Quinoa Flour on Cookie Properties" Biology and Life Sciences Forum 25, no. 1: 7.
https://doi.org/10.3390/blsf2023025007
APA Style
Gremasqui, I. d. l. A., Giménez, M. A., Lobo, M. O., Muñoz, L., Zuñiga, M. C., & Sammán, N. C.
(2023). Influence of Substitution of Wheat and Broad Bean Flour for Hydrolyzed Quinoa Flour on Cookie Properties. Biology and Life Sciences Forum, 25(1), 7.
https://doi.org/10.3390/blsf2023025007
