Escalante-Aburto, A.; RamÃrez-Wong, B.; Torres-Chávez, P.I.; López-Cervantes, J.; Figueroa-Cárdenas, J.D.D.; Barrón-Hoyos, J.M.; Morales-Rosas, I.; Ponce-GarcÃa, N.; Gutiérrez-Dorado, R.
Obtaining Ready-to-Eat Blue Corn Expanded Snacks with Anthocyanins Using an Extrusion Process and Response Surface Methodology. Molecules 2014, 19, 21066-21084.
https://doi.org/10.3390/molecules191221066
AMA Style
Escalante-Aburto A, RamÃrez-Wong B, Torres-Chávez PI, López-Cervantes J, Figueroa-Cárdenas JDD, Barrón-Hoyos JM, Morales-Rosas I, Ponce-GarcÃa N, Gutiérrez-Dorado R.
Obtaining Ready-to-Eat Blue Corn Expanded Snacks with Anthocyanins Using an Extrusion Process and Response Surface Methodology. Molecules. 2014; 19(12):21066-21084.
https://doi.org/10.3390/molecules191221066
Chicago/Turabian Style
Escalante-Aburto, Anayansi, BenjamÃn RamÃrez-Wong, Patricia Isabel Torres-Chávez, Jaime López-Cervantes, Juan De Dios Figueroa-Cárdenas, Jesús Manuel Barrón-Hoyos, Ignacio Morales-Rosas, Néstor Ponce-GarcÃa, and Roberto Gutiérrez-Dorado.
2014. "Obtaining Ready-to-Eat Blue Corn Expanded Snacks with Anthocyanins Using an Extrusion Process and Response Surface Methodology" Molecules 19, no. 12: 21066-21084.
https://doi.org/10.3390/molecules191221066
APA Style
Escalante-Aburto, A., RamÃrez-Wong, B., Torres-Chávez, P. I., López-Cervantes, J., Figueroa-Cárdenas, J. D. D., Barrón-Hoyos, J. M., Morales-Rosas, I., Ponce-GarcÃa, N., & Gutiérrez-Dorado, R.
(2014). Obtaining Ready-to-Eat Blue Corn Expanded Snacks with Anthocyanins Using an Extrusion Process and Response Surface Methodology. Molecules, 19(12), 21066-21084.
https://doi.org/10.3390/molecules191221066