REBOLLEDO HERNÁNDEZ, María Virginia et al.
 Physicochemical, functional and flow properties of a coffee husk flour.
<strong>CIENCIA ergo-sum</strong>, [S.l.], v. 30, n. 3, oct. 2022.
ISSN 2395-8782.
Disponible en: &lt;<a href="https://cienciaergosum.uaemex.mx/article/view/17597" target="_new">https://cienciaergosum.uaemex.mx/article/view/17597</a>&gt;. Fecha de acceso: 19 ago. 2026
doi: <a href="https://doi.org/10.30878/ces.v30n3a7">https://doi.org/10.30878/ces.v30n3a7</a>.