[1]
Elias Yupanqui, V.H. , Gutierrez Huayra, R.S. , Ontiveros Bohorquez, C.A. , Ccora Huamán, A.M. and Idone Lopez, M.A. 2025. Formulation and characterization of bread enriched with anchovy (Engraulis ringens) and seaweed (Chondracanthus chamissoi) flours. Revista Alfa. 9, 27 (Sep. 2025), 264–279. DOI:https://doi.org/10.33996/revistaalfa.v9i27.412.