RamÃrez-Jiménez, A.K.; Cota-López, R.; Morales-Sánchez, E.; Gaytán-MartÃnez, M.; Martinez-Flores, H.E.; Reyes-Vega, M.d.l.L.; Figueroa-Cárdenas, J.d.D.
Sustainable Process for Tortilla Production Using Ohmic Heating with Minimal Impact on the Nutritional Value, Protein, and Calcium Performance. Foods 2023, 12, 3327.
https://doi.org/10.3390/foods12183327
AMA Style
RamÃrez-Jiménez AK, Cota-López R, Morales-Sánchez E, Gaytán-MartÃnez M, Martinez-Flores HE, Reyes-Vega MdlL, Figueroa-Cárdenas JdD.
Sustainable Process for Tortilla Production Using Ohmic Heating with Minimal Impact on the Nutritional Value, Protein, and Calcium Performance. Foods. 2023; 12(18):3327.
https://doi.org/10.3390/foods12183327
Chicago/Turabian Style
RamÃrez-Jiménez, Aurea K., Rubén Cota-López, Eduardo Morales-Sánchez, Marcela Gaytán-MartÃnez, Héctor Eduardo Martinez-Flores, MarÃa de la Luz Reyes-Vega, and Juan de Dios Figueroa-Cárdenas.
2023. "Sustainable Process for Tortilla Production Using Ohmic Heating with Minimal Impact on the Nutritional Value, Protein, and Calcium Performance" Foods 12, no. 18: 3327.
https://doi.org/10.3390/foods12183327
APA Style
RamÃrez-Jiménez, A. K., Cota-López, R., Morales-Sánchez, E., Gaytán-MartÃnez, M., Martinez-Flores, H. E., Reyes-Vega, M. d. l. L., & Figueroa-Cárdenas, J. d. D.
(2023). Sustainable Process for Tortilla Production Using Ohmic Heating with Minimal Impact on the Nutritional Value, Protein, and Calcium Performance. Foods, 12(18), 3327.
https://doi.org/10.3390/foods12183327