Ospina Portilla, M. A., Moreno Alzate, J. L., Tran, T. V. K., Jaramillo Valencia, A. M., Gallego Castillo, S., Ospina Patino, B., & Dufour, D. G. A. (2023). Kinetics of thermal degradation of carotenoids related to potential of mixture ofwheat, cassava and sweet potato flours in baking products.
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Chicago Style (17th ed.) Citation
Ospina Portilla, Maria Alejandra, Jhon Larry Moreno Alzate, Thierry Van Kin Tran, Angelica Maria Jaramillo Valencia, Sonia Gallego Castillo, Bernardo Ospina Patino, and Dominique Gabriel Alain Dufour. Kinetics of Thermal Degradation of Carotenoids Related to Potential of Mixture Ofwheat, Cassava and Sweet Potato Flours in Baking Products. 2023.
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MLA (9th ed.) Citation
Ospina Portilla, Maria Alejandra, et al. Kinetics of Thermal Degradation of Carotenoids Related to Potential of Mixture Ofwheat, Cassava and Sweet Potato Flours in Baking Products. 2023.
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Warning: These citations may not always be 100% accurate.