Muñoz-Pabon, K.S.; Roa-Acosta, D.F.; Hoyos-Concha, J.L.; Bravo-Gómez, J.E.; Ortiz-Gómez, V.
Quinoa Snack Production at an Industrial Level: Effect of Extrusion and Baking on Digestibility, Bioactive, Rheological, and Physical Properties. Foods 2022, 11, 3383.
https://doi.org/10.3390/foods11213383
AMA Style
Muñoz-Pabon KS, Roa-Acosta DF, Hoyos-Concha JL, Bravo-Gómez JE, Ortiz-Gómez V.
Quinoa Snack Production at an Industrial Level: Effect of Extrusion and Baking on Digestibility, Bioactive, Rheological, and Physical Properties. Foods. 2022; 11(21):3383.
https://doi.org/10.3390/foods11213383
Chicago/Turabian Style
Muñoz-Pabon, Karen Sofia, Diego Fernando Roa-Acosta, José Luis Hoyos-Concha, Jesús Eduardo Bravo-Gómez, and Vicente Ortiz-Gómez.
2022. "Quinoa Snack Production at an Industrial Level: Effect of Extrusion and Baking on Digestibility, Bioactive, Rheological, and Physical Properties" Foods 11, no. 21: 3383.
https://doi.org/10.3390/foods11213383
APA Style
Muñoz-Pabon, K. S., Roa-Acosta, D. F., Hoyos-Concha, J. L., Bravo-Gómez, J. E., & Ortiz-Gómez, V.
(2022). Quinoa Snack Production at an Industrial Level: Effect of Extrusion and Baking on Digestibility, Bioactive, Rheological, and Physical Properties. Foods, 11(21), 3383.
https://doi.org/10.3390/foods11213383