Dorantes-Campuzano, M., Cabrera-Ramírez, Á. H., Rodríguez García, M. E., Palacios Rojas, N., Preciado Ortiz, R. E., Luzardo Ocampo, I., & Gaytán Martínez, M. (2022). Effect of maize processing on amylose-lipid complex in pozole, a traditional Mexican dish. Elsevier.
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Chicago Style (17th ed.) Citation
Dorantes-Campuzano, M.F, Ángel Humberto Cabrera-Ramírez, Mario E. Rodríguez García, Natalia Palacios Rojas, Ricardo Ernesto Preciado Ortiz, I. Luzardo Ocampo, and Marcela Gaytán Martínez. Effect of Maize Processing on Amylose-lipid Complex in Pozole, a Traditional Mexican Dish. Elsevier, 2022.
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MLA (9th ed.) Citation
Dorantes-Campuzano, M.F, et al. Effect of Maize Processing on Amylose-lipid Complex in Pozole, a Traditional Mexican Dish. Elsevier, 2022.
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Warning: These citations may not always be 100% accurate.