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Viscardi S, Cioffi S, Marileo L, Reyno C, Da Fonseca Pacheco PB, Ojeda Ojeda CA, et al. Formulation and sensory assessment of mixed sourdough bread enriched with native Phaseolus vulgaris L. (Chilean common bean) flour. Arch Latinoam Nutr [Internet]. 8 de abril de 2026 [citado 13 de abril de 2026];76(1):1-11. Disponible en: https://saber.ucv.ve/ojs/index.php/rev_alan/article/view/32505