Ospina, M. A., Moreno Alzate, J. L., Tran, T., Jaramillo Valencia, A. M., Gallego, S., Ospina, B., & Dufour, D. (2024). Kinetics of thermal degradation of carotenoids related to potential of mixture of wheat, cassava and sweet potato flours in baking products. Wiley.
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Chicago Style (17th ed.) Citation
Ospina, Maria A., Jhon Larry Moreno Alzate, Thierry Tran, Angelica Maria Jaramillo Valencia, Sonia Gallego, Bernardo Ospina, and Dominique Dufour. Kinetics of Thermal Degradation of Carotenoids Related to Potential of Mixture of Wheat, Cassava and Sweet Potato Flours in Baking Products. Wiley, 2024.
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MLA (9th ed.) Citation
Ospina, Maria A., et al. Kinetics of Thermal Degradation of Carotenoids Related to Potential of Mixture of Wheat, Cassava and Sweet Potato Flours in Baking Products. Wiley, 2024.
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Warning: These citations may not always be 100% accurate.