Rolandelli, G., Gallardo-Navarro, Y. T., García Pinilla, S., Farroni, A. E., Gutierrez-Lopez, G. F., & Buera, M. d. P. (2021). Components interactions and changes at molecular level in maize flour-based blends as affected by the extrusion process. A multi-analytical approach. Elsevier.
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Cita Chicago Style (17a ed.)
Rolandelli, Guido, Yoja Teresa Gallardo-Navarro, Santiago García Pinilla, Abel Eduardo Farroni, Gustavo Fidel Gutierrez-Lopez, y María del Pilar Buera. Components Interactions and Changes at Molecular Level in Maize Flour-based Blends as Affected by the Extrusion Process. A Multi-analytical Approach. Elsevier, 2021.
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Cita MLA (9a ed.)
Rolandelli, Guido, et al. Components Interactions and Changes at Molecular Level in Maize Flour-based Blends as Affected by the Extrusion Process. A Multi-analytical Approach. Elsevier, 2021.
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