[1]
A. Loza, M. Quispe, J. Villanueva, y P. P. Peláez, «Development of functional cookies with wheat flour, banana flour (Musa paradisiaca), sesame seeds (Sesamum indicum) and storage stability», Sci. agropecu, vol. 8, n.º 4, pp. 315–325, dic. 2017, doi: 10.17268/sci.agropecu.2017.04.03.