Bonto, A. P., Tiozon, R. N., Rojviriya, C., Sreenivasulu, N., & Camacho, D. H. (2020). Sonication increases the porosity of uncooked rice kernels affording softer textural properties, loss of intrinsic nutrients and increased uptake capacity during fortification. Elsevier.
Copiado correctamente al portapapeles
Error al copiar al portapapeles
Cita Chicago Style (17a ed.)
Bonto, Aldrin P., Rhowell N. Tiozon, Catleya Rojviriya, Nese Sreenivasulu, y Drexel H. Camacho. Sonication Increases the Porosity of Uncooked Rice Kernels Affording Softer Textural Properties, Loss of Intrinsic Nutrients and Increased Uptake Capacity During Fortification. Elsevier, 2020.
Copiado correctamente al portapapeles
Error al copiar al portapapeles
Cita MLA (9a ed.)
Bonto, Aldrin P., et al. Sonication Increases the Porosity of Uncooked Rice Kernels Affording Softer Textural Properties, Loss of Intrinsic Nutrients and Increased Uptake Capacity During Fortification. Elsevier, 2020.
Copiado correctamente al portapapeles
Error al copiar al portapapeles
Precaución: Estas citas no son 100% exactas.