Rossi-Márquez, G.; Helguera, M.; Briones, M.; Dávalos-Saucedo, C.A.; Di Pierro, P.
Edible Coating from Enzymatically Reticulated Whey Protein-Pectin to Improve Shelf Life of Roasted Peanuts. Coatings 2021, 11, 329.
https://doi.org/10.3390/coatings11030329
AMA Style
Rossi-Márquez G, Helguera M, Briones M, Dávalos-Saucedo CA, Di Pierro P.
Edible Coating from Enzymatically Reticulated Whey Protein-Pectin to Improve Shelf Life of Roasted Peanuts. Coatings. 2021; 11(3):329.
https://doi.org/10.3390/coatings11030329
Chicago/Turabian Style
Rossi-Márquez, Giovanna, MarÃa Helguera, Manuel Briones, Cristian Aarón Dávalos-Saucedo, and Prospero Di Pierro.
2021. "Edible Coating from Enzymatically Reticulated Whey Protein-Pectin to Improve Shelf Life of Roasted Peanuts" Coatings 11, no. 3: 329.
https://doi.org/10.3390/coatings11030329
APA Style
Rossi-Márquez, G., Helguera, M., Briones, M., Dávalos-Saucedo, C. A., & Di Pierro, P.
(2021). Edible Coating from Enzymatically Reticulated Whey Protein-Pectin to Improve Shelf Life of Roasted Peanuts. Coatings, 11(3), 329.
https://doi.org/10.3390/coatings11030329