Acurio, L.; Salazar, D.; GarcÃa-Segovia, P.; MartÃnez-Monzó, J.; Igual, M.
Third-Generation Snacks Manufactured from Andean Tubers and Tuberous Root Flours: Microwave Expansion Kinetics and Characterization. Foods 2023, 12, 2168.
https://doi.org/10.3390/foods12112168
AMA Style
Acurio L, Salazar D, GarcÃa-Segovia P, MartÃnez-Monzó J, Igual M.
Third-Generation Snacks Manufactured from Andean Tubers and Tuberous Root Flours: Microwave Expansion Kinetics and Characterization. Foods. 2023; 12(11):2168.
https://doi.org/10.3390/foods12112168
Chicago/Turabian Style
Acurio, Liliana, Diego Salazar, Purificación GarcÃa-Segovia, Javier MartÃnez-Monzó, and Marta Igual.
2023. "Third-Generation Snacks Manufactured from Andean Tubers and Tuberous Root Flours: Microwave Expansion Kinetics and Characterization" Foods 12, no. 11: 2168.
https://doi.org/10.3390/foods12112168
APA Style
Acurio, L., Salazar, D., GarcÃa-Segovia, P., MartÃnez-Monzó, J., & Igual, M.
(2023). Third-Generation Snacks Manufactured from Andean Tubers and Tuberous Root Flours: Microwave Expansion Kinetics and Characterization. Foods, 12(11), 2168.
https://doi.org/10.3390/foods12112168