Espinales, C.; Cuesta, A.; Tapia, J.; Palacios-Ponce, S.; Peñas, E.; MartÃnez-Villaluenga, C.; Espinoza, A.; Cáceres, P.J.
The Effect of Stabilized Rice Bran Addition on Physicochemical, Sensory, and Techno-Functional Properties of Bread. Foods 2022, 11, 3328.
https://doi.org/10.3390/foods11213328
AMA Style
Espinales C, Cuesta A, Tapia J, Palacios-Ponce S, Peñas E, MartÃnez-Villaluenga C, Espinoza A, Cáceres PJ.
The Effect of Stabilized Rice Bran Addition on Physicochemical, Sensory, and Techno-Functional Properties of Bread. Foods. 2022; 11(21):3328.
https://doi.org/10.3390/foods11213328
Chicago/Turabian Style
Espinales, Cindy, Adriana Cuesta, Javier Tapia, Sócrates Palacios-Ponce, Elena Peñas, Cristina MartÃnez-Villaluenga, Alexander Espinoza, and Patricio J. Cáceres.
2022. "The Effect of Stabilized Rice Bran Addition on Physicochemical, Sensory, and Techno-Functional Properties of Bread" Foods 11, no. 21: 3328.
https://doi.org/10.3390/foods11213328
APA Style
Espinales, C., Cuesta, A., Tapia, J., Palacios-Ponce, S., Peñas, E., MartÃnez-Villaluenga, C., Espinoza, A., & Cáceres, P. J.
(2022). The Effect of Stabilized Rice Bran Addition on Physicochemical, Sensory, and Techno-Functional Properties of Bread. Foods, 11(21), 3328.
https://doi.org/10.3390/foods11213328