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HARVARD Citation
Chahdoura, H. et al. (2018). Incorporation of Opuntia macrorhiza Engelm. in cake-making: Physical and sensory characteristics. Lebensmittel-Wissenschaft + Technologie =. pp. 15-21. [Online].
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Chahdoura, H. et al. (2018). Incorporation of Opuntia macrorhiza Engelm. in cake-making: Physical and sensory characteristics. Lebensmittel-Wissenschaft + Technologie =. pp. 15-21. [Online].