Palomino-Rincón, H.; Ramos-Pacheco, B.S.; Buleje Campos, D.; Guzmán Gutiérrez, R.J.; Yauris-Navez, E.M.; Alarcón-Quispe, E.
Influence of Ultrasound Frequency as a Preliminary Treatment on the Physicochemical, Structural, and Sensory Properties of Fried Native Potato Chips. Processes 2025, 13, 2668.
https://doi.org/10.3390/pr13082668
AMA Style
Palomino-Rincón H, Ramos-Pacheco BS, Buleje Campos D, Guzmán Gutiérrez RJ, Yauris-Navez EM, Alarcón-Quispe E.
Influence of Ultrasound Frequency as a Preliminary Treatment on the Physicochemical, Structural, and Sensory Properties of Fried Native Potato Chips. Processes. 2025; 13(8):2668.
https://doi.org/10.3390/pr13082668
Chicago/Turabian Style
Palomino-Rincón, Henry, Betsy S. Ramos-Pacheco, Dianeth Buleje Campos, Rodrigo J. Guzmán Gutiérrez, Evelin M. Yauris-Navez, and Elizabeth Alarcón-Quispe.
2025. "Influence of Ultrasound Frequency as a Preliminary Treatment on the Physicochemical, Structural, and Sensory Properties of Fried Native Potato Chips" Processes 13, no. 8: 2668.
https://doi.org/10.3390/pr13082668
APA Style
Palomino-Rincón, H., Ramos-Pacheco, B. S., Buleje Campos, D., Guzmán Gutiérrez, R. J., Yauris-Navez, E. M., & Alarcón-Quispe, E.
(2025). Influence of Ultrasound Frequency as a Preliminary Treatment on the Physicochemical, Structural, and Sensory Properties of Fried Native Potato Chips. Processes, 13(8), 2668.
https://doi.org/10.3390/pr13082668
