[1]
F. F. Velásquez-Barreto, E. E. Ramirez-Tixe, M. D. Salazar-Irrazabal, and E. Salazar-Silvestre, “Physicochemical properties and acceptability of three formulations containing fava bean, quinoa and corn flour extrudates”, rcia, vol. 37, no. 2, pp. 40–48, Dec. 2020.