Jamanca-Gonzales, N.C.; Ocrospoma-Dueñas, R.W.; Eguilas-Caushi, Y.M.; Padilla-Fabian, R.A.; Silva-Paz, R.J.
Technofunctional Properties and Rheological Behavior of Quinoa, Kiwicha, Wheat Flours and Their Mixtures. Molecules 2024, 29, 1374.
https://doi.org/10.3390/molecules29061374
AMA Style
Jamanca-Gonzales NC, Ocrospoma-Dueñas RW, Eguilas-Caushi YM, Padilla-Fabian RA, Silva-Paz RJ.
Technofunctional Properties and Rheological Behavior of Quinoa, Kiwicha, Wheat Flours and Their Mixtures. Molecules. 2024; 29(6):1374.
https://doi.org/10.3390/molecules29061374
Chicago/Turabian Style
Jamanca-Gonzales, Nicodemo C., Robert W. Ocrospoma-Dueñas, Yolanda M. Eguilas-Caushi, Rossy A. Padilla-Fabian, and Reynaldo J. Silva-Paz.
2024. "Technofunctional Properties and Rheological Behavior of Quinoa, Kiwicha, Wheat Flours and Their Mixtures" Molecules 29, no. 6: 1374.
https://doi.org/10.3390/molecules29061374
APA Style
Jamanca-Gonzales, N. C., Ocrospoma-Dueñas, R. W., Eguilas-Caushi, Y. M., Padilla-Fabian, R. A., & Silva-Paz, R. J.
(2024). Technofunctional Properties and Rheological Behavior of Quinoa, Kiwicha, Wheat Flours and Their Mixtures. Molecules, 29(6), 1374.
https://doi.org/10.3390/molecules29061374