Gruintal-Santos, M.Á.; Zagaceta-Álvarez, M.T.; Aguilar Cruz, K.A.; Reséndiz-Muñoz, J.; Martinez-Flores, H.E.; Fernández-Muñoz, J.L.
Mathematical Model for Describing Corn Grain Dehydration Kinetics after a Nixtamalization Process. Foods 2021, 10, 1771.
https://doi.org/10.3390/foods10081771
AMA Style
Gruintal-Santos MÁ, Zagaceta-Álvarez MT, Aguilar Cruz KA, Reséndiz-Muñoz J, Martinez-Flores HE, Fernández-Muñoz JL.
Mathematical Model for Describing Corn Grain Dehydration Kinetics after a Nixtamalization Process. Foods. 2021; 10(8):1771.
https://doi.org/10.3390/foods10081771
Chicago/Turabian Style
Gruintal-Santos, Miguel Ángel, María Teresa Zagaceta-Álvarez, Karen Alicia Aguilar Cruz, Juan Reséndiz-Muñoz, Héctor Eduardo Martinez-Flores, and Jose Luis Fernández-Muñoz.
2021. "Mathematical Model for Describing Corn Grain Dehydration Kinetics after a Nixtamalization Process" Foods 10, no. 8: 1771.
https://doi.org/10.3390/foods10081771
APA Style
Gruintal-Santos, M. Á., Zagaceta-Álvarez, M. T., Aguilar Cruz, K. A., Reséndiz-Muñoz, J., Martinez-Flores, H. E., & Fernández-Muñoz, J. L.
(2021). Mathematical Model for Describing Corn Grain Dehydration Kinetics after a Nixtamalization Process. Foods, 10(8), 1771.
https://doi.org/10.3390/foods10081771