Polachini, T.C.; Morales, S.A.V.; Filho, L.R.P.; Ribeiro, E.F.; Saraiva, L.S.; Basso, R.C.
Physical Properties and Molecular Interactions Applied to Food Processing and Formulation. Processes 2023, 11, 2181.
https://doi.org/10.3390/pr11072181
AMA Style
Polachini TC, Morales SAV, Filho LRP, Ribeiro EF, Saraiva LS, Basso RC.
Physical Properties and Molecular Interactions Applied to Food Processing and Formulation. Processes. 2023; 11(7):2181.
https://doi.org/10.3390/pr11072181
Chicago/Turabian Style
Polachini, Tiago Carregari, Sergio Andres Villalba Morales, LuÃs Roberto Peixoto Filho, Elisa Franco Ribeiro, Larissa Santos Saraiva, and Rodrigo Corrêa Basso.
2023. "Physical Properties and Molecular Interactions Applied to Food Processing and Formulation" Processes 11, no. 7: 2181.
https://doi.org/10.3390/pr11072181
APA Style
Polachini, T. C., Morales, S. A. V., Filho, L. R. P., Ribeiro, E. F., Saraiva, L. S., & Basso, R. C.
(2023). Physical Properties and Molecular Interactions Applied to Food Processing and Formulation. Processes, 11(7), 2181.
https://doi.org/10.3390/pr11072181