Cita APA (7a ed.)
Sánchez, T., Dufour, D., Moreno, I., & Ceballos, H. (2010). Comparison of pasting and gel stabilities of waxy and normal starches from potato, maize, and rice with those of a novel waxy cassava starch under thermal, chemical, and mechanical stress. American Chemical Society.
Cita Chicago Style (17a ed.)
Sánchez, T., D.L Dufour, I.X Moreno, y H. Ceballos. Comparison of Pasting and Gel Stabilities of Waxy and Normal Starches from Potato, Maize, and Rice with Those of a Novel Waxy Cassava Starch Under Thermal, Chemical, and Mechanical Stress. American Chemical Society, 2010.
Cita MLA (9a ed.)
Sánchez, T., et al. Comparison of Pasting and Gel Stabilities of Waxy and Normal Starches from Potato, Maize, and Rice with Those of a Novel Waxy Cassava Starch Under Thermal, Chemical, and Mechanical Stress. American Chemical Society, 2010.
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