Cite
MLA Citation
Hassiba Chahdoura et al.. “Incorporation of Opuntia macrorhiza Engelm. in cake-making: Physical and sensory characteristics.” Lebensmittel-Wissenschaft + Technologie =, vol. 90, 2018, pp. 15–21. http://access.bl.uk/ark:/81055/vdc_100056678531.0x000052