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Salguero, H.S., León, R.A.T., Morejón, I.F.B. and Cueva, M.B.R. 2017. Nutritional Value and Sensory Properties of Cookies Prepared from Flour Mixes of Carrot (Daucus Carota), Lupine (Lupinus Perennis) and Barley (Hordeum Vulgare). European Scientific Journal, ESJ. 13, 9 (Mar. 2017), 378. DOI:https://doi.org/10.19044/esj.2017.v13n9p378.