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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Chicago Style (17th ed.) Citation
Rolandelli, Guido, Yoja Teresa García Navarro, Santiago García Pinilla, Abel Eduardo Farroni, Gustavo Fidel Gutiérrez López, and 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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MLA (9th ed.) Citation
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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Warning: These citations may not always be 100% accurate.