Valenzuela-Lagarda, J.L.; Pacheco-Aguilar, R.; Gutiérrez-Dorado, R.; Mendoza, J.L.; López-Valenzuela, J.Á.; Mazorra-Manzano, M.Á.; Muy-Rangel, M.D.
Interaction of Squid (Dosidicus giga) Mantle Protein with a Mixtures of Potato and Corn Starch in an Extruded Snack, as Characterized by FTIR and DSC. Molecules 2021, 26, 2103.
https://doi.org/10.3390/molecules26072103
AMA Style
Valenzuela-Lagarda JL, Pacheco-Aguilar R, Gutiérrez-Dorado R, Mendoza JL, López-Valenzuela JÁ, Mazorra-Manzano MÁ, Muy-Rangel MD.
Interaction of Squid (Dosidicus giga) Mantle Protein with a Mixtures of Potato and Corn Starch in an Extruded Snack, as Characterized by FTIR and DSC. Molecules. 2021; 26(7):2103.
https://doi.org/10.3390/molecules26072103
Chicago/Turabian Style
Valenzuela-Lagarda, José Luis, Ramón Pacheco-Aguilar, Roberto Gutiérrez-Dorado, Jaime Lizardi Mendoza, Jose Ángel López-Valenzuela, Miguel Ángel Mazorra-Manzano, and María Dolores Muy-Rangel.
2021. "Interaction of Squid (Dosidicus giga) Mantle Protein with a Mixtures of Potato and Corn Starch in an Extruded Snack, as Characterized by FTIR and DSC" Molecules 26, no. 7: 2103.
https://doi.org/10.3390/molecules26072103
APA Style
Valenzuela-Lagarda, J. L., Pacheco-Aguilar, R., Gutiérrez-Dorado, R., Mendoza, J. L., López-Valenzuela, J. Á., Mazorra-Manzano, M. Á., & Muy-Rangel, M. D.
(2021). Interaction of Squid (Dosidicus giga) Mantle Protein with a Mixtures of Potato and Corn Starch in an Extruded Snack, as Characterized by FTIR and DSC. Molecules, 26(7), 2103.
https://doi.org/10.3390/molecules26072103