Alvarez, L.; Urrutia, P.; Olivares, A.; Flores, A.; Bhandari, B.; Almonacid, S.
Comparison of Microwave Short Time and Oven Heating Pretreatment on Crystallization of Raisins. Foods 2021, 10, 39.
https://doi.org/10.3390/foods10010039
AMA Style
Alvarez L, Urrutia P, Olivares A, Flores A, Bhandari B, Almonacid S.
Comparison of Microwave Short Time and Oven Heating Pretreatment on Crystallization of Raisins. Foods. 2021; 10(1):39.
https://doi.org/10.3390/foods10010039
Chicago/Turabian Style
Alvarez, Lorena, Paulina Urrutia, Araceli Olivares, AgustÃn Flores, Bhesh Bhandari, and Sergio Almonacid.
2021. "Comparison of Microwave Short Time and Oven Heating Pretreatment on Crystallization of Raisins" Foods 10, no. 1: 39.
https://doi.org/10.3390/foods10010039
APA Style
Alvarez, L., Urrutia, P., Olivares, A., Flores, A., Bhandari, B., & Almonacid, S.
(2021). Comparison of Microwave Short Time and Oven Heating Pretreatment on Crystallization of Raisins. Foods, 10(1), 39.
https://doi.org/10.3390/foods10010039