Cisneros M., K. C., & Takhar, P. (2024). Microstructural Mechanical Texture Evaluation of Food Materials Using Nanoindentation as a Function of Drying Time (Case Study: Baking of Cookies). Zamorano: Escuela Agrícola Panamericana.
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Chicago Style (17th ed.) Citation
Cisneros M., Karla C., and Pawan Takhar. Microstructural Mechanical Texture Evaluation of Food Materials Using Nanoindentation as a Function of Drying Time (Case Study: Baking of Cookies). Zamorano: Escuela Agrícola Panamericana, 2024.
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MLA (9th ed.) Citation
Cisneros M., Karla C., and Pawan Takhar. Microstructural Mechanical Texture Evaluation of Food Materials Using Nanoindentation as a Function of Drying Time (Case Study: Baking of Cookies). Zamorano: Escuela Agrícola Panamericana, 2024.
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Warning: These citations may not always be 100% accurate.