Rolandelli, G., García Navarro, Y. T., García Pinilla, S., Farroni, A. E., Gutiérrez López, G. F., & Buera, M. d. P. (2020). Microstructural characteristics and physical properties of corn-based extrudates affected by the addition of millet, sorghum, quinoa and canary seed flour. Elsevier.
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Cita Chicago Style (17a ed.)
Rolandelli, Guido, Yoja Teresa García Navarro, Santiago García Pinilla, Abel Eduardo Farroni, Gustavo Fidel Gutiérrez López, y María del Pilar Buera. Microstructural Characteristics and Physical Properties of Corn-based Extrudates Affected by the Addition of Millet, Sorghum, Quinoa and Canary Seed Flour. Elsevier, 2020.
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Cita MLA (9a ed.)
Rolandelli, Guido, et al. Microstructural Characteristics and Physical Properties of Corn-based Extrudates Affected by the Addition of Millet, Sorghum, Quinoa and Canary Seed Flour. Elsevier, 2020.
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