Loyo-Trujillo, N.A.; Mendoza-López, M.R.; Guzmán-Gerónimo, R.I.; Galvan-Martínez, R.; González-Jiménez, F.E.; del Ángel-Zumaya, J.A.; Peredo-Lovillo, A.; Méndez-Méndez, J.V.
Impact of the Physical Modification of Starch (Oxalis tuberosa) in a Low-Fat Snack by Hot Air Frying, a Sustainable Process. Foods 2025, 14, 2909.
https://doi.org/10.3390/foods14162909
AMA Style
Loyo-Trujillo NA, Mendoza-López MR, Guzmán-Gerónimo RI, Galvan-Martínez R, González-Jiménez FE, del Ángel-Zumaya JA, Peredo-Lovillo A, Méndez-Méndez JV.
Impact of the Physical Modification of Starch (Oxalis tuberosa) in a Low-Fat Snack by Hot Air Frying, a Sustainable Process. Foods. 2025; 14(16):2909.
https://doi.org/10.3390/foods14162909
Chicago/Turabian Style
Loyo-Trujillo, Nayeli Anayansi, María Remedios Mendoza-López, Rosa Isela Guzmán-Gerónimo, Rosario Galvan-Martínez, Francisco Erik González-Jiménez, Josué Antonio del Ángel-Zumaya, Audry Peredo-Lovillo, and Juan Vicente Méndez-Méndez.
2025. "Impact of the Physical Modification of Starch (Oxalis tuberosa) in a Low-Fat Snack by Hot Air Frying, a Sustainable Process" Foods 14, no. 16: 2909.
https://doi.org/10.3390/foods14162909
APA Style
Loyo-Trujillo, N. A., Mendoza-López, M. R., Guzmán-Gerónimo, R. I., Galvan-Martínez, R., González-Jiménez, F. E., del Ángel-Zumaya, J. A., Peredo-Lovillo, A., & Méndez-Méndez, J. V.
(2025). Impact of the Physical Modification of Starch (Oxalis tuberosa) in a Low-Fat Snack by Hot Air Frying, a Sustainable Process. Foods, 14(16), 2909.
https://doi.org/10.3390/foods14162909
