Rolandelli, G., García Navarro, Y. T., García Pinilla, S., Farroni, A. E., Gutiérrez López, G. F., & Buera, M. d. P. (2020). Microstructural characteristics and physical properties of corn-based extrudates affected by the addition of millet, sorghum, quinoa and canary seed flour. Web
Citación estilo ChicagoRolandelli, Guido, Yoja Teresa García Navarro, Santiago García Pinilla, Abel Eduardo Farroni, Gustavo Fidel Gutiérrez López, and María del Pilar Buera. Microstructural Characteristics and Physical Properties of Corn-based Extrudates Affected By the Addition of Millet, Sorghum, Quinoa and Canary Seed Flour. 2020.
Cita MLARolandelli, Guido, et al. Microstructural Characteristics and Physical Properties of Corn-based Extrudates Affected By the Addition of Millet, Sorghum, Quinoa and Canary Seed Flour. 2020.