Rolandelli, G., Gallardo-Navarro, Y. T., García Pinilla, S., Farroni, A. E., Gutierrez-Lopez, G. F., & Buera, M. d. P. (2021). Components interactions and changes at molecular level in maize flour-based blends as affected by the extrusion process. A multi-analytical approach. Web
Citación estilo ChicagoRolandelli, Guido, Yoja Teresa Gallardo-Navarro, Santiago García Pinilla, Abel Eduardo Farroni, Gustavo Fidel Gutierrez-Lopez, and María del Pilar Buera. Components Interactions and Changes At Molecular Level in Maize Flour-based Blends As Affected By the Extrusion Process. A Multi-analytical Approach. 2021.
Cita MLARolandelli, Guido, et al. Components Interactions and Changes At Molecular Level in Maize Flour-based Blends As Affected By the Extrusion Process. A Multi-analytical Approach. 2021.