Effect of the Inclusion of Emulsions of Vegetable Oils and Quinoa Flour on the Physicochemical Properties and Antioxidant Capacity of Cooked Sausages. 2022 p. 33-51,.
Effect of the Inclusion of Emulsions of Vegetable Oils and Quinoa Flour on the Physicochemical Properties and Antioxidant Capacity of Cooked Sausages. 2022 p. 33-51,.
(2022) Effect of the Inclusion of Emulsions of Vegetable Oils and Quinoa Flour on the Physicochemical Properties and Antioxidant Capacity of Cooked Sausages, p. 33-51,.
(2022). Effect of the Inclusion of Emulsions of Vegetable Oils and Quinoa Flour on the Physicochemical Properties and Antioxidant Capacity of Cooked Sausages. p. 33-51.
Effect of the Inclusion of Emulsions of Vegetable Oils and Quinoa Flour on the Physicochemical Properties and Antioxidant Capacity of Cooked Sausages. 2022. p. p. 33-51.
