Brea Maure, O., Borrás Sandoval, L. M., & Rache Cardenal, L. Y. (2022). Solid state fermentation as a method to reduce anti-nutritional factors in the flour of Artocarpus altilis fruits. Universidad Pedagógica y Tecnológica de Colombia.
Dyfyniad Arddull ChicagoBrea Maure, Odelín, Luis Miguel Borrás Sandoval, and Leidy Yanira Rache Cardenal. Solid State Fermentation as a Method to Reduce Anti-nutritional Factors in the Flour of Artocarpus Altilis Fruits. Universidad Pedagógica y Tecnológica de Colombia, 2022.
Dyfyniad MLABrea Maure, Odelín, et al. Solid State Fermentation as a Method to Reduce Anti-nutritional Factors in the Flour of Artocarpus Altilis Fruits. Universidad Pedagógica y Tecnológica de Colombia, 2022.
Rhybudd: Mae'n bosib nad yw'r dyfyniadau hyn bob amser yn 100% cywir.
