Monaca, A. B., Cazzaniga, A., Linares, A. R., & Brousse, M. M. (2023). Effect of the incorporation of dehydrated cassava puree in the texture of pasta doughs. Facultad de Ciencias Exactas, Químicas y Naturales.
Chicago Style (17th ed.) CitationMonaca, Ana Belén, Amanda Cazzaniga, Andrés Ramón Linares, and María Marcela Brousse. Effect of the Incorporation of Dehydrated Cassava Puree in the Texture of Pasta Doughs. Facultad de Ciencias Exactas, Químicas y Naturales, 2023.
MLA (8th ed.) CitationMonaca, Ana Belén, et al. Effect of the Incorporation of Dehydrated Cassava Puree in the Texture of Pasta Doughs. Facultad de Ciencias Exactas, Químicas y Naturales, 2023.
Warning: These citations may not always be 100% accurate.