Mut, I.; Zalazar-GarcÃa, D.; Román, M.C.; Baldán, Y.; Fernandez, A.; Fabani, M.P.; Blasetti, A.P.; Mazza, G.; Rodriguez, R.
Transformation of Discarded Pumpkin into High-Value Powder: A Drying Process Model for Functional Food Ingredients. Agronomy 2024, 14, 1424.
https://doi.org/10.3390/agronomy14071424
AMA Style
Mut I, Zalazar-GarcÃa D, Román MC, Baldán Y, Fernandez A, Fabani MP, Blasetti AP, Mazza G, Rodriguez R.
Transformation of Discarded Pumpkin into High-Value Powder: A Drying Process Model for Functional Food Ingredients. Agronomy. 2024; 14(7):1424.
https://doi.org/10.3390/agronomy14071424
Chicago/Turabian Style
Mut, Iside, Daniela Zalazar-GarcÃa, MarÃa Celia Román, Yanina Baldán, Anabel Fernandez, MarÃa Paula Fabani, Alberto P. Blasetti, Germán Mazza, and Rosa Rodriguez.
2024. "Transformation of Discarded Pumpkin into High-Value Powder: A Drying Process Model for Functional Food Ingredients" Agronomy 14, no. 7: 1424.
https://doi.org/10.3390/agronomy14071424
APA Style
Mut, I., Zalazar-GarcÃa, D., Román, M. C., Baldán, Y., Fernandez, A., Fabani, M. P., Blasetti, A. P., Mazza, G., & Rodriguez, R.
(2024). Transformation of Discarded Pumpkin into High-Value Powder: A Drying Process Model for Functional Food Ingredients. Agronomy, 14(7), 1424.
https://doi.org/10.3390/agronomy14071424
