Cueto, M. A., Perez Burillo, S., Rufián Henares, J. A., Farroni, A. E., & Buera, M. d. P. (2019). Toasting time and cooking formulation affect browning reaction products development in corn flakes.
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Chicago Style (17th ed.) Citation
Cueto, Mario Alberto, Sergio Perez Burillo, José A. Rufián Henares, Abel Eduardo Farroni, and M. del Pilar Buera. Toasting Time and Cooking Formulation Affect Browning Reaction Products Development in Corn Flakes. 2019.
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MLA (9th ed.) Citation
Cueto, Mario Alberto, et al. Toasting Time and Cooking Formulation Affect Browning Reaction Products Development in Corn Flakes. 2019.
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Warning: These citations may not always be 100% accurate.