Somaris E. Quintana, M. Castillo, L.A. Garcia-Zapateiro
      Effect of lyophilization on the rheological properties of squash (Cucurbita moschata) and sesame (Sesamun indicum) cream
      Contemporary Engineering Sciences, Vol. 11, 2018, no. 24, 1153-1163
      https://doi.org/10.12988/ces.2018.83102

Copyright © 2018 Somaris E. Quintana, M. Castillo and L.A. Garcia-Zapateir. This article is distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.