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.
Chicago Style CitationCisneros 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.
MLA CitationCisneros 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.
Warning: These citations may not always be 100% accurate.